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1
Remove all fat from chicken breasts, and fillet them if they are very thick.
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2
Cut each breast into equally sized small cubes and place in a large bowl.
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3
In a small, separate bowl, mix together the soy sauce, ginger, sugar and cornstarch until fully blended.
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4
Pour this over the chicken, stir well to combine and allow to marinate in the refrigerator for up to an hour.
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5
When the chicken is marinated, remove it from the refrigerator and place to the side.
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6
In a large stock pot, bring 2 quarts of well salted water to a boil.
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7
Break the spaghetti in half and place into the boiling water, stirring often to prevent it sticking together.
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8
You can use a wok if you have one, or do like I did and use a large and deep non-stick frying pan.
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9
Set the temperature on the stove to high, and heat up 2 Tablespoons of peanut oil.
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10
Dump in the chicken and immediately being stir frying it and moving it around constantly.
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11
It should get browned, but not overdone.
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12
Once done, remove it to a plate, cover and set it to the side to keep warm.
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13
Once the pasta is cooked to al dente, immediately drain it and rinse well under cool water.
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14
Drain and place to the side.
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15
Add the other 2 Tablespoons of peanut oil to the hot pan and pour in the shredded cabbage and the sliced green onion.
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16
Again, moving constantly, saute until the cabbage softens and browns slightly.
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17
Once this is achieved, add the chicken and the drained spaghetti back to the pan and toss until heated through and evenly coated.
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18
Immediately place in a serving platter and enjoy with some sweet and sour sauce or additional soy sauce.
