Step 1

In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions. Drain the spaghetti.

Step 2

While the spaghetti is cooking, in a large skillet over medium-high heat, add the oil.

Step 3

Evenly season the chicken cubes with the salt and the pepper.

Step 4

Add the seasoned chicken cubes to the heated oil and cook, stirring occasionally, until they reach an internal temperature of 165 degrees F, are golden, and their juices run clear, about 6-8 minutes.

Step 5

Transfer the cooked chicken cubes to a plate and keep them warm.

Step 6

In the same skillet, add the garlic and cook until it is fragrant, about 1 minute.

Step 7

Stir the cornstarch into the garlic until it is evenly incorporated.

Step 8

Add the soy sauce, the chicken broth, the sweet chili sauce, the sriracha, and the rice wine vinegar to the garlic-cornstarch mixture and whisk until combined.

Step 9

Bring the sauce to a simmer and cook until the sauce is slightly reduced, about 1-2 minutes.

Step 10

Add the cooked spaghetti, the cooked chicken cubes, the peanuts, and the scallions to the sauce and toss until the ingredients are completely coated.

Step 11

Serve.