Sesame Hoisin Ground Chicken Pasta (Print)

Ground chicken, hoisin, linguine, and crisp veggies combine in a vibrant, quick-cook stir-fry.

# Components:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente, drain, and reserve 1/2 cup pasta water.
02 - Whisk together hoisin sauce, soy sauce, rice vinegar, 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. Add a splash of neutral oil. Cook ground chicken, breaking it apart, until no longer pink, about 5 minutes.
04 - Add minced garlic, grated ginger, and green onions to the skillet. Sauté for 1 minute until fragrant.
05 - Add red bell pepper and snap peas. Cook for 2 to 3 minutes until tender-crisp.
06 - Pour sauce into skillet and toss to evenly coat chicken and vegetables.
07 - Add drained linguine to skillet. Toss everything together, adding reserved pasta water as needed to evenly coat pasta with sauce.
08 - Remove from heat. Sprinkle with toasted sesame seeds and reserved green onions or cilantro. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress or the takeout containers.
  • The sauce coats every strand of pasta and clings to the chicken in a way that makes you feel like you've mastered something genuinely delicious.
  • Ground chicken keeps it lean and affordable, but the hoisin and sesame make it taste far more indulgent than it actually is.
02 -
  • Don't skip toasting your own sesame seeds or buy them pre-toasted if you must—raw sesame seeds taste flat and vaguely grassy, while toasted ones add the warm, nutty finale this dish needs.
  • The pasta water isn't optional; it's the difference between a sauce that coats and a sauce that clumps, so save it every time.
  • Hoisin sauce varies wildly between brands, so taste as you go—some are sweeter, some saltier, and you might need to adjust the honey or soy sauce accordingly.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before serving; it's a small move that deepens their flavor and makes them taste like they belong in a professional kitchen.
  • If you find hoisin too sweet for your taste, balance it with an extra teaspoon of rice vinegar instead of cutting back on the hoisin itself—you'll preserve the sauce's body while sharpening its edges.
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