1Combine cornstarch, ginger and soy sauce, in small bowl. Cut chicken into strips; add to soy sauce. Set aside. Cook Spaghetti.
2In large skillet, saute mushrooms and peas in 1 TBSP oil for about 4 minutes. Veggies should be slightly crisp. Remove to separate bowl and set aside.
3In same pan, fry chicken mixture till chicken is cooked. Dissolve bouillion in hot water, add to chicken mixture. Cook and stir 1-2 minutes or till thickened. Add mushrooms and peas. Drain spaghetti and add to skillet along with sesame oil. Cook 1-2 minutes longer, stirring often, till hot through.