Sesame Hoisin Ground Chicken Pasta (Printable version)

Ground chicken and veggies meld with hoisin and sesame in a flavorful Asian-inspired pasta fusion.

# What You 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)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup 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. Add 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; sauté for 1 minute until fragrant.
05 - Stir in red bell pepper slices and snap peas. Cook for 2 to 3 minutes until just tender yet crisp.
06 - Pour prepared sauce over chicken and vegetables. Toss to coat evenly.
07 - Add cooked linguine to the skillet. Toss all ingredients together, adding reserved pasta water as needed to evenly coat the pasta.
08 - Remove from heat. Sprinkle with toasted sesame seeds and reserved green onions or fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • It tastes like takeout but you control the oil, the salt, and the vegetables actually have texture.
  • The sauce clings to every strand of pasta without turning into a gloopy mess.
  • You can double the batch and eat it cold from the fridge the next day without any guilt or regret.
02 -
  • Don't rinse the pasta after draining, that starch on the surface is what helps the sauce stick instead of sliding off.
  • If you add the vegetables too early they turn to mush, if you add them too late they stay raw and taste like punishment.
  • Taste the sauce before you add it to the pan, hoisin brands vary wildly in sweetness and you might need more vinegar or soy sauce to balance it out.
03 -
  • Toast your sesame seeds in a dry pan for two minutes before you start cooking, the smell alone will make you hungrier and they'll taste ten times nuttier.
  • If the sauce is too thick, add pasta water one tablespoon at a time instead of dumping it all in, you can always add more but you can't take it back.
  • Make a double batch of the sauce and keep it in a jar in the fridge, it's good on rice, roasted vegetables, or anything you're too tired to season properly.
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