Sesame Hoisin Ground Chicken (Printable)

Ground chicken mixed with hoisin sauce and linguine, complemented by fresh vegetables and sesame accents.

# 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)

# Method:

01 - Bring a large pot of salted water to a boil and cook linguine until al dente according to package directions. Drain, reserving 1/2 cup of pasta water.
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 with a splash of neutral oil. Add ground chicken and cook for about 5 minutes, breaking it apart, until no longer pink.
04 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 1 minute until fragrant.
05 - Stir in bell pepper and snap peas, cooking for 2 to 3 minutes until just tender but still crisp.
06 - Pour the prepared sauce over the chicken and vegetables and toss to coat evenly.
07 - Add the drained linguine to the skillet and toss everything together, adding reserved pasta water as needed to achieve an even coating.
08 - Remove from heat, sprinkle with toasted sesame seeds and additional green onions or fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • It tastes like your favorite takeout but comes together faster than delivery could ever arrive.
  • The sauce clings to every strand of pasta in a way that makes you want to lick the plate.
  • You get crisp vegetables, savory meat, and that addictive sesame flavor all in one bowl.
  • Its flexible enough to handle whatever vegetables or protein you have on hand.
02 -
  • Save that pasta water before you drain, it has starch that helps the sauce stick instead of sliding off.
  • Dont overcook the snap peas or theyll lose their snap and turn sad and limp.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it wakes up their flavor completely.
  • If the sauce tastes too salty, add a little more honey or a squeeze of lime to balance it out.
03 -
  • Cook the pasta one minute less than the package says, itll finish cooking when you toss it with the sauce and stay perfectly al dente.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging noodles everywhere.
  • Grate the ginger on a microplane instead of chopping it, youll get more flavor without any fibrous bits.
  • Taste the sauce before adding it to the pan and adjust the sweetness or saltiness right then, its easier than trying to fix it later.
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