Sesame Hoisin Ground Chicken Pasta (View Print Version)

Linguine with ground chicken, hoisin sauce, fresh veggies, and toasted sesame for a satisfying fusion meal.

# What You'll Need:

→ Pasta

01 - 12 ounces linguine

→ Meats

02 - 1 pound 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 tablespoons hoisin sauce
09 - 2 tablespoons low-sodium soy sauce
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons toasted sesame oil
12 - 1 teaspoon chili garlic sauce (optional)
13 - 1 tablespoon honey

→ Garnish

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

# Method:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and reserve ½ cup pasta water.
02 - Whisk 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 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 snap peas. Cook for 2 to 3 minutes until crisp-tender.
06 - Pour the prepared sauce over the chicken and vegetables. Toss to coat evenly.
07 - Add the cooked linguine to the skillet. Toss everything together, adding reserved pasta water as needed to achieve uniform sauce coverage.
08 - Remove from heat. Sprinkle toasted sesame seeds and additional green onions or cilantro on top. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 35 minutes flat, which means weeknight dinners stop feeling like a scramble.
  • The sauce clings to every strand of pasta and crisps of chicken, so each bite tastes intentional.
  • Hoisin and sesame make it feel special without demanding obscure ingredients or techniques.
02 -
  • Don't skip toasting your sesame seeds in a dry pan for two minutes—raw ones taste dull and chalky, but toasted ones taste like you planned everything perfectly.
  • If your sauce looks too thick after adding the pasta, add pasta water gradually in tablespoon amounts until it flows like a light gravy, never like soup or puddle.
  • Hoisin sauces vary wildly in salt and sweetness by brand, so taste the sauce before it hits the pan and adjust vinegar or honey if needed.
03 -
  • Reserve pasta water before draining—it's liquid gold for loosening the sauce and helping it cling to the noodles.
  • Keep your heat at medium-high throughout so the chicken develops flavor and the vegetables stay crisp instead of steaming.
  • Toast your sesame seeds fresh in a dry pan if you can; bottled versions lose their potency faster than you'd expect.
Return