Sesame Hoisin Ground Chicken Pasta (Printable View)

Tender ground chicken with hoisin sauce and linguine, tossed with fresh veggies and sesame for vibrant flavor.

# Ingredient List:

→ Pasta

01 - 12 oz linguine

→ Meats

02 - 1 lb ground chicken

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, halved
05 - 2 green onions, thinly sliced (reserve some for garnish)
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated

→ Sauce

08 - 5 tbsp hoisin sauce
09 - 2 tbsp low-sodium soy sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp toasted sesame oil
12 - 1 tsp chili garlic sauce (optional)
13 - 1 tbsp honey

→ Garnish

14 - 2 tbsp toasted sesame seeds
15 - Fresh cilantro or scallions (optional)

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce if using, and honey in a small bowl. Set aside.
03 - Heat a large skillet or wok over medium-high heat with a splash of neutral oil. Add ground chicken and cook, breaking up with a spoon, until no longer pink, about 5 minutes.
04 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 1 minute until fragrant.
05 - Stir in sliced red bell pepper and halved snap peas. Cook for 2 to 3 minutes until tender-crisp.
06 - Pour the prepared sauce over the chicken and vegetables. Stir to coat evenly.
07 - Add cooked linguine to the skillet. Toss together, adding reserved pasta water as needed to evenly coat the pasta with sauce.
08 - Remove from heat. Sprinkle with toasted sesame seeds and additional green onions or cilantro if desired.
09 - Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive
  • The sauce clings to every strand of pasta and coats the chicken perfectly
  • You get crisp vegetables, tender meat, and chewy noodles all in one skillet
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • Reserve that pasta water before you drain, it's the secret to making the sauce silky and helping it stick to the noodles
  • Don't overcook the vegetables or they'll turn soggy and lose their color and crunch
  • Use toasted sesame oil, not regular sesame oil, or the flavor will be too mild and you'll wonder what's missing
  • If the sauce tastes too salty, add a tiny bit more honey or a squeeze of lime to balance it out
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it makes them taste nuttier and more alive
  • If you like it spicy, double the chili garlic sauce and add a pinch of red pepper flakes while the chicken cooks
  • Grate the ginger on a microplane instead of chopping it, you'll get more flavor without any fibrous bits
  • Make the sauce ahead and keep it in a jar in the fridge, then dinner comes together in fifteen minutes flat
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