Instructions

Using a fork, mix chicken with soy sauce, rice wine and a bit of white pepper.

Heat oil over medium high heat in wok and brown chicken, sprinkling the cinnamon as it cooks.In a bowl, whisk tahini, vinegar, broth, chile paste, honey and oyster sauce.Once chicken is cooked, turn heat to low and add garlic.Cook for about a minute, or until it becomes fragrant.

Add the tahini mixture and chicken broth, simmering until the sauce thickens.

Add the bok choy, carrot, celery and scallions.

Add the cooked spaghetti to the meat mixture.

Whisk the additional sauce ingredients in a bowl and coat the spaghetti and vegetables.