Chinese Chicken Spaghetti

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

Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag.

Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes.

Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Makes 6 servings