Sesame Hoisin Ground Chicken (Print Version)

Tender ground chicken and crisp vegetables tossed in hoisin and sesame over linguine.

# 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, some reserved 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente, following 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 with a splash of neutral oil. Add ground chicken and cook, stirring and breaking up meat 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 2 to 3 minutes until vegetables are tender-crisp.
06 - Pour prepared sauce over chicken and vegetables. Toss to coat evenly.
07 - Add cooked linguine to the skillet, tossing everything together. Add reserved pasta water as needed to achieve an even sauce coating.
08 - Remove from heat. Sprinkle with toasted sesame seeds and additional green onions or cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant-quality stir-fry but comes together in about 35 minutes, which means weeknight dinners suddenly feel fancy.
  • The sauce clings beautifully to the pasta, and you get crispy vegetables mixed with tender chicken in every bite.
  • One pot (well, one skillet) means cleanup is a breeze, and you can have a real meal on the table without spending your whole evening in the kitchen.
02 -
  • Don't skip reserving the pasta water—it's what transforms a dish that tastes a little dry into one that's silky and perfectly coating every strand.
  • Toasted sesame oil burns easily, so it always goes in at the very end or as a finishing touch, never in the hot pan with the other ingredients.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you can—it makes a visible difference in flavor and aroma compared to store-bought toasted seeds.
  • Keep your skillet or wok hot throughout the cooking process; this is what gives you those caramelized edges on the chicken and keeps the vegetables crisp instead of steamed.
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