1-Gathering and Preparing Ingredients: First, prepare all ingredients by dicing the bell pepper, onion, and zucchini. Cook the thin spaghetti according to package instructions until it’s just right, then drain it. Make sure to have your Kung Pao sauce mixed and ready for later use.

2-Cooking the Dish: Next, heat the toasted sesame seed oil in a large skillet over medium heat. Add the diced chicken if you’re using it or plant-based alternatives like tofu. Cook until it’s golden and fully done, which keeps it juicy and flavorful.

3-Cooking the Dish: Then, stir in the minced garlic and grated ginger, cooking them briefly to release their aroma. Add the diced bell pepper, onion, and zucchini, sautéing until they soften but still have some crunch. This step adds fresh veggies that balance the spice.

4-Cooking the Dish: Now, mix together the soy sauce, rice white vinegar, honey, chili sauce, lemon juice, and cornstarch to form the sauce. Pour this into the skillet and stir well to coat all the ingredients. Finally, toss in the cooked spaghetti and peanuts, mixing everything thoroughly. Adjust with a bit of pasta water if the sauce needs thinning.

5-Cooking the Dish: Once combined, let it heat through for a couple of minutes. For added interest, check out this easy chicken spaghetti recipe for more ideas on pasta variations. Serve hot with scallions on top for a fresh finish.