Sesame Hoisin Ground Chicken Pasta (Printable Version)

Tender chicken and crisp vegetables mingle with hoisin and sesame flavors over linguine for a colorful dish.

# What You Need:

→ 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 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)

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. 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 and add 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 - Add 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, tossing to coat evenly.
07 - Add the cooked linguine to the skillet. Toss together, adding reserved pasta water as needed to distribute the sauce evenly.
08 - Remove from heat and sprinkle with toasted sesame seeds and additional green onions or fresh cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking for hours.
  • The sesame-hoisin combination creates this addictive umami depth that keeps you reaching for another bite.
  • Ground chicken stays tender and absorbs flavor beautifully, making this feel fancy without the fuss.
02 -
  • Don't overcook the vegetables—they should still have a whisper of resistance when you taste them, not be soft all the way through.
  • If your sauce seems thin when you're tossing it with the pasta, the pasta water is your friend; add it gradually until you reach that glossy, coated look, not a soup.
  • Serve this the moment it's done; leftover pasta will absorb more sauce and get heavier as it sits, so timing is everything.
03 -
  • Toast your sesame seeds in a dry pan for a minute before serving; they go from mild to nutty and transform the entire finish.
  • If heat is your thing, mix chili garlic sauce into the sauce itself rather than sprinkling it at the end—it'll distribute evenly and build in warmth rather than hitting you with a shock of spice.
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