Sesame Hoisin Ground Chicken Pasta (Printable)

Ground chicken and hoisin sauce blend with vegetables and sesame in a vibrant pasta meal.

# What You’ll Use:

→ 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:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain, reserving 1/2 cup pasta water.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce (if used), and honey. Set aside.
03 - Heat a large skillet or wok over medium-high heat with a splash of neutral oil. Add ground chicken, breaking it up with a spoon, and cook 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 bell pepper and snap peas. Cook for 2 to 3 minutes until tender-crisp.
06 - Pour the prepared sauce over the chicken and vegetables. Toss to coat evenly.
07 - Add cooked linguine to the skillet. Toss everything 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. Serve immediately.

# Expert Advice:

01 -
  • It satisfies both pasta cravings and stir-fry moods in one skillet without feeling like a compromise.
  • The sauce clings to every strand of linguine and coats the chicken so each bite tastes layered and intentional.
  • You can have dinner on the table in 35 minutes using mostly pantry staples and whatever vegetables need using up.
  • The toasted sesame seeds add a nutty crunch that makes the whole dish feel restaurant-worthy.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to add plain water which made the sauce watery and sad.
  • Don't overcook the snap peas or bell pepper, they should still have a snap when you bite into them or the texture falls flat.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling, it makes them fragrant and they taste twice as good.
  • If your sauce seems too thick, add pasta water one tablespoon at a time, it thins and binds at the same time in a way plain water never will.
03 -
  • Use a wok if you have one, the high sides make tossing everything together so much easier and nothing flies out onto the stove.
  • Prep all your ingredients before you start cooking, this comes together fast and you won't have time to chop once the pan is hot.
  • Taste the sauce before adding it to the skillet and adjust the honey or vinegar to your liking, every brand of hoisin is a little different.
  • Let the chicken get a little crispy in spots before stirring, those browned bits add so much flavor to the final dish.
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