Fiery Bell Pepper Chicken and Spaghetti Stir-Fry

1.Cook the spaghetti according to package directions until al dente. Drain well and set aside. Toss lightly with 1 teaspoon of vegetable oil to prevent sticking.

2.In a small bowl, whisk together all ingredients for the Spicy Sauce: soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and black pepper. Set aside.

3.Pat the chicken cubes dry and season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.

4.Add the chicken to the hot wok in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the wok and set aside.

5.Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onions, julienned carrots, and sliced chili peppers. Stir-fry for 2 minutes until the onions begin to soften.

6.Add the sliced bell peppers, minced garlic, and grated ginger to the wok. Continue to stir-fry for another 3 minutes until the vegetables are tender-crisp.

7.Return the cooked chicken to the wok. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables.

8.Toss everything quickly to coat evenly. Let the sauce bubble and thicken for about 1 minute.

9.Add the cooked spaghetti to the wok. Toss vigorously for 1-2 minutes until the noodles are fully coated in the spicy sauce and heated through.

10.Remove from heat. Serve immediately, garnished with sliced scallions and toasted sesame seeds, if desired.