Whisk the ingredients for the sauce together in a bowl and set aside.
Cook the spaghetti according to package instructions until al dente. Strain and lightly coat in olive oil to prevent sticking.
Using a large skillet or wok, heat the oil over medium-high heat. Add the chicken and lightly season. Stir fry for 4 minutes or until lightly browned and cooked through. Set aside.
Reduce the heat to medium and add the vegetables. Stir fry for 3-4 minutes or until the cabbage is wilted and the carrots are soft.
Reduce the heat to medium-low. Add the chicken back to the pan, as well as the cooked noodles. Pour the sauce into the pan and stir to coat until the sauce is thick and coating the noodles well.
Serve fresh in bowls.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.