Sesame Hoisin Ground Chicken (Printable Page)

Ground chicken and linguine blend with hoisin sauce, fresh veggies, and sesame for a vibrant dish.

# What You'll 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 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)

# Step-by-Step Guide:

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, 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 it 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 vegetables are tender-crisp.
06 - Pour the prepared sauce over the chicken and vegetables, tossing to coat evenly.
07 - Add cooked linguine to the skillet. Toss to combine, adding reserved pasta water as needed to achieve even coating.
08 - Remove from heat. Sprinkle with toasted sesame seeds and additional green onions or cilantro as garnish. Serve immediately.

# Expert Tips:

01 -
  • It comes together in one pan after the pasta is cooked, so cleanup is almost nonexistent.
  • The hoisin and sesame create a deeply savory glaze that clings to every strand of linguine.
  • You get crisp vegetables, tender chicken, and silky noodles all in one bite.
  • It feels like restaurant quality but uses ingredients you probably already have.
02 -
  • Don't skip reserving the pasta water, it's the key to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Cook the vegetables quickly over high heat so they stay crisp, mushy snap peas will ruin the texture.
  • Taste the sauce before adding it to the pan, hoisin brands vary in sweetness so you might want to adjust the honey or soy sauce.
03 -
  • Toast your own sesame seeds in a dry skillet for a minute until golden, the flavor is so much better than pre-toasted.
  • If you like it saucy, double the sauce ingredients and toss any extra with the leftovers.
  • Prep all your ingredients before you start cooking, this dish moves fast once the pan is hot.
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