Slice the chicken into thin strips and place it in a bowl. Season with salt and pepper, then mix in soya sauce, oyster sauce, chili garlic sauce, and corn flour. Coat the chicken evenly and let it rest for about 10 minutes to absorb the flavors while you prepare the vegetables.

Heat a large wok or deep skillet over medium-high heat and drizzle in some oil. Once hot, add the ginger and garlic paste, letting them sizzle until fragrant and lightly golden. Add the marinated chicken to the pan and stir-fry until the pieces are cooked through and lightly browned on the edges.

Pour in the remaining sauces — soya sauce, oyster sauce, chili garlic sauce, and sweet Thai chili sauce. Toss the chicken thoroughly to ensure it’s well coated and glossy.

Add the capsicum, green chilies, carrots, and spring onions. Stir-fry for another 2–3 minutes, just until the vegetables soften slightly but still retain a bit of crunch.

Add the boiled spaghetti to the pan and toss everything together so the noodles soak up the savory sauce and mingle with the vegetables and chicken.

Meanwhile, in a small pan, roast the sesame seeds over medium heat until golden and aromatic. Once ready, sprinkle them over the spaghetti and give everything a final toss.

Serve hot with a squeeze of fresh lemon juice and a side of spicy soya chili dip for an extra kick of flavor.