Ingredients

  • Kosher salt and freshly ground black pepper
  • 12ounces spaghetti
  • 1pound boneless, skinless chicken thighs
  • ⅓cup olive oil, neutral oil or ghee
  • 4scallions, thinly sliced
  • 1(1-inch) piece ginger, finely grated
  • 4garlic cloves, finely grated
  • 1(10- to 12-ounce) bag frozen mixed vegetables
  • 2tablespoons sesame seeds
  • 3tablespoons soy sauce
  • 2tablespoons unseasoned rice wine vinegar
  • 2tablespoons honey
  • Ketchup (optional), for serving

Instructions

  1. Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt and the pasta. Cook the spaghetti, stirring occasionally, until it reaches an al dente texture, about 8 to 12 minutes. Drain the pasta and rinse it with cool water.
  2. Dry the chicken with paper towels and evenly sprinkle it with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until it shimmers, about 1 minute. Place the chicken in the pot and cook, turning once, until it is browned and fully cooked, about 5 minutes per side. Move the chicken to a cutting board, let it cool slightly, and then cut it into bite-sized pieces.
  3. Lower the heat to medium and add the scallions (saving some for garnish), along with the ginger and garlic. Cook for 3 to 4 minutes, until caramelized and starting to stick to the pan. Increase the heat to high, add the frozen vegetables, and lightly season with salt and pepper. Use the vegetables’ moisture to loosen any bits stuck to the pan, cooking until the extra liquid evaporates and the mixture starts to sizzle, about 3 to 5 minutes. Mix in the sesame seeds and cook for about 1 minute, until fragrant.
  4. Add the pasta to the pan and toss it until it is evenly coated with the oil, vegetables, and aromatics. Pour in the soy sauce, vinegar, and honey, then add the chicken. Stir everything together until fully combined.
  5. Serve the dish onto plates and top with the reserved scallions. Optionally, accompany it with ketchup on the side or drizzled over the top.