Spaghetti Stir-Fry With Chicken 

Preparation

1. Step 1

   Bring a large pot of water to a boil. Once the water has come to a boil, season generously with salt and add the pasta. Cook, stirring occasionally, until spaghetti is al dente, 8 to 12 minutes. Drain and rinse under cool water.

2. Step 2

   Meanwhile, pat the chicken dry with paper towels and season evenly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute. Add the chicken and cook, flipping once, until browned and cooked through, about 5 minutes per side. Transfer to a cutting board to cool slightly, then chop into bite-size pieces.

3. Step 3

   Reduce the heat to medium, add the scallions (reserving some to garnish), plus the ginger and garlic, and cook until caramelized and sticking to the pan, 3 to 4 minutes. Add the frozen vegetables, increase heat to high, season lightly with salt and pepper, and cook, using the moisture from the vegetables to scrape up any bits sticking to the pan, until the excess water is cooked off and the steaming switches to sizzling, 3 to 5 minutes. Stir in the sesame seeds and cook until aromatic, about 1 minute.

4. Step 4

   Add the pasta and stir until evenly coated in the oil, vegetables and aromatics. Add the soy sauce, vinegar, honey and chicken; stir until well combined.

5. Step 5

   Divide among plates and garnish with reserved scallions. If desired, serve with ketchup alongside or on top.