Pin It I threw this together on a Tuesday night when the fridge was half-empty and inspiration was running low. What started as a gamble with leftover hoisin and a pack of ground chicken turned into something my partner asked for three times that month. The smell of ginger and garlic hitting the hot pan erased any doubts. Sometimes the best recipes come from winging it.
The first time I made this for friends, I plated it nervously, unsure if pasta and hoisin would land. One bite in, the table went quiet. Then someone said it reminded them of late-night noodle runs in college, but better. That was all I needed to hear. This dish has a way of bridging cravings you didnt know you had.
Ingredients
- 350 g linguine: The flat shape grabs sauce beautifully. Cook it just until al dente so it holds up when tossed in the hot skillet.
- 450 g ground chicken: Lean and mild, it soaks up every bit of that sticky hoisin glaze. Break it up well so it gets crispy edges.
- 1 red bell pepper, thinly sliced: Adds sweetness and snap. I slice mine thin so it cooks fast and stays bright.
- 1 cup snap peas, halved: They bring a crisp, fresh crunch that cuts through the richness of the sauce.
- 2 green onions, thinly sliced: Some go in the pan for flavor, the rest on top for a sharp, fresh finish.
- 2 cloves garlic, minced: The backbone of the aromatics. Dont skip this or the dish feels flat.
- 1-inch piece fresh ginger, grated: Bright, spicy, essential. I use a microplane so it melts into the sauce.
- 5 tbsp hoisin sauce: Sweet, salty, slightly funky. This is what makes the whole thing work.
- 2 tbsp low-sodium soy sauce: Adds depth without overpowering. Low-sodium keeps you in control of the salt.
- 1 tbsp rice vinegar: A little tang to balance the sweetness and wake up your palate.
- 2 tsp toasted sesame oil: Just a touch gives that nutty, toasted aroma you expect from stir-fry.
- 1 tsp chili garlic sauce (optional): I always add it. The heat rounds out the sweet and makes every bite more interesting.
- 1 tbsp honey: Helps the sauce cling and caramelize just a bit in the pan.
- 2 tbsp toasted sesame seeds: The final touch. They add texture and a quiet, toasty flavor.
- Fresh cilantro or scallions (optional): I like cilantro for brightness, but extra scallions work just as well.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente. Drain it and save half a cup of the starchy water, it will help the sauce stick later.
- Mix the sauce:
- In a small bowl, whisk together hoisin, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and honey until smooth. Set it within reach of the stove.
- Cook the chicken:
- Heat a large skillet or wok over medium-high with a splash of neutral oil. Add the ground chicken and break it apart with a wooden spoon, cooking until no pink remains and the edges start to brown.
- Add aromatics:
- Toss in the garlic, ginger, and most of the green onions. Stir for about a minute until the kitchen smells incredible.
- Stir in vegetables:
- Add the bell pepper and snap peas, cooking for 2 to 3 minutes. You want them tender but still crisp, not mushy.
- Coat with sauce:
- Pour the sauce over the chicken and vegetables, tossing everything until glossy and well-coated. The pan will sizzle and the sauce will thicken slightly.
- Toss with pasta:
- Add the cooked linguine to the skillet and toss it all together, adding splashes of reserved pasta water to loosen the sauce. Everything should be evenly coated and silky.
- Finish and serve:
- Remove from heat, sprinkle with toasted sesame seeds and the remaining green onions or cilantro. Serve it hot, straight from the pan.
Pin It One night I made this for my mom, who raised me on stir-fry and white rice. She took a bite, paused, then smiled and said it reminded her of home but with a twist. That moment made this recipe more than just dinner. It became a bridge between what I grew up eating and what I cook now.
Swaps and Substitutions
Ground turkey or pork work beautifully here if chicken isnt your thing. For a vegetarian version, crumbled firm tofu or plant-based ground does the job, just make sure your hoisin is vegan. If you cant find snap peas, broccoli florets or thinly sliced carrots bring the same crunch and color.
Storing and Reheating
This keeps in an airtight container in the fridge for up to three days. Reheat it gently in a skillet over medium heat with a splash of water or broth to bring the sauce back to life. The microwave works in a pinch, but the skillet keeps the vegetables from going soggy.
Pairing and Serving Ideas
I love serving this with a crisp, slightly sweet Riesling or a cold glass of green tea. If youre feeding a crowd, put out extra chili garlic sauce and sesame seeds on the side so everyone can customize their bowl. A simple cucumber salad with rice vinegar on the side cuts through the richness and keeps things light.
- Double the recipe and pack it for lunch the next day, it tastes even better after the flavors marry.
- Top with a fried egg for extra richness and a runny yolk that mixes into the sauce.
- Toss in baby spinach or bok choy at the end for more greens without extra effort.
Pin It This dish has become my weeknight hero, the one I turn to when I want something fast, flavorful, and a little different. I hope it does the same for you.
Recipe Questions & Answers
- → Can I substitute the ground chicken with other proteins?
Yes, ground turkey or pork works well as alternatives. For a vegetarian option, firm tofu or plant-based grounds can be used, along with a vegetarian hoisin sauce.
- → How do I keep the vegetables crisp?
Sauté the vegetables briefly over medium-high heat until just tender but still crisp, about 2–3 minutes, to retain their texture and color.
- → What can I use instead of hoisin sauce?
A mixture of soy sauce, honey, and a bit of rice vinegar can approximate hoisin's sweet and savory notes, though the flavor will be milder.
- → How should I adjust the heat level in this dish?
Add or reduce the chili garlic sauce according to your preference, starting with a small amount to control spiciness.
- → Can this be prepared ahead of time?
It's best served fresh, but you can prepare components separately and combine just before serving to maintain texture and flavor.
- → What sides or drinks pair well with this dish?
A crisp Riesling or chilled green tea complements the flavors nicely, and a simple side salad can add freshness to the meal.