Chicken and broccoli stir-fry with spaghetti

Ingredients:
150g spaghetti
2 tsp sunflower oil
4 boneless chicken thighs, cut into strips
300g broccoli, cut into florets
2 Tbsp soy sauce
4 Tbsp sweet chili sauce
200g beansprouts
2 mild red chilies, deseeded and finely chopped
4 spring onions, thinly sliced
1 Tbsp sesame seeds, toasted

Directions:
Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.

Source: (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.

Serves: 4

Prep time: 20 minutes

Marcos' rating: 9-10

Variations:
Substitutions: vegetable oil for sunflower oil
Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds
Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking.
You could also add other vegetables, like those baby corns or thin/shredded carrots.