Ingredients:
250 g spaghetti stick, cooked
1 medium chicken breast, sliced
1 large carrot, sliced into strips
1 large bell pepper, sliced
1 can 150 g sliced mushroom, drained
2 cups chicken broth
1/3 cup oyster sauce
1/3 cup soy sauce
1 large onions, chopped
1 tbsp. finely minced garlic
4 tbsp. cooking oil
1 tsp. sugar
1 tbsp. cornstarch
2 tbsp. cold water
1 tsp. sesame seed oil
salt and pepper to taste

Directions:
1. Heat the cooking oil in a pan. When smoking, add the chicken and stir fry over high heat until lightly brown.
2. Add the garlic and onions. Stir for about 2 minutes.
3. Add the carrots and mushrooms and cook for 3-4 minutes.
4. Pour in the broth, add the soy sauce and salt. Bring to a boil.
5. Blend the cornstarch and cold water.
6. Stir in the cooked spaghetti and bell pepper. Mix well.
7. Add the cornstarch mixture and oyster sauce. Stir until the sauce thickens and clears.
8. Turn off the heat. Add salt and pepper if desired, then stir in the sesame seed oil. Serve.