Chinese Chicken Spaghetti

• 8 ounces spaghetti, uncooked
• 1 tablespoon cornstarch
• 4 tablespoons reduced sodium soy sauce, divided
• 2 tablespoons sesame oil, divided
• 1 lb boneless skinless chicken breast, cut into 2-in pieces
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon canola oil
• 2 cups fresh snow peas
• 2 cups carrots, shredded
• 3 green onions, chopped
• 3/8 teaspoon ground ginger or 1 1/2 teaspoons fresh gingerroot, minced
• 1/2 teaspoon crushed red pepper flakes

1. Cook pasta according to package directions.
2. In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
3. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
4. In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
5. In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
6. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.

cornstarch, soy sauce, sesame oil, chicken breast, white vinegar, sugar, canola oil, fresh snow peas, carrots, green onions, ground ginger, red pepper

Taken from www.food.com/recipe/chinese-chicken-spaghetti-231581 (may not work)