Instructions: 1. In covered pasta pot, bring 2 quarts hot, salted water to a boil. Add passta; cook 2 minutes, until just tender; drain.

2. In small bowl, toos chicken with cornstarch mixture. In 2-cup measure, combine broth, oysstery sauce and sherry.

3. Place large wok over high heat. When wok is very hot, add peanut oil; tilt to coat sides. When oil is just begining to smoke, add bell peppers; stir-fry 1 minute. add chicken mixture; stiry-fry 2 minutes. Add carrots, csallions and garlic; stir-fry 1 minute. Add spaghetti; using pasta fork or wooden spoons, toss 1 minute. Pour in broth mixture; continue tossing 2 minutes. add sprouts, spinach and seame oil; stir-fry 1 to 2 minutes until spinach is wilted and chicken is cooked through.

Serve immediaately.

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