Instructions: 1. Slice chicken into 1x4cm strips. In skillet or work, heat oil over high heat. Saute chicken, stirring occasionally, for 2 mins or until browned. Dont cook through, just brown. Transfer to plate and set aside.

2. Add carrots, onions and ginger to skillet. Cook, adding more oil if necessary, for 3 mins, stirring constantly. Add mushrooms and garlic and cook for 1 min, stirring constantly.

3. Return chicken to skillet along with snow peas and sherry. Cover and cook 3-4 mins until chicken is cooked through. Stir in oyster sauce and hot pepper flakes, and mix well.

4. Meanwhile, cook spaghetti until al dente. Drain well and arrange on warmed plates. Top with chicken mixture and serve.

NOTES : Tried 990107: Easy to make. Original recipe calls for 1/2 tsp sesame oil to be added with oyster sauce, but I didnt have any, so omitted. Original also calls for 2 tbsp oil for chicken, but with nonstick pan, 1 tbsp would be more than enough. The chicken/veg stir-fry would be great on top of rice - try that next time.

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