1. Cook the Spaghetti

• Bring a large pot of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of oil to prevent sticking.
• Cook the spaghetti according to package instructions until al dente. Drain and set aside, keeping it slightly moist to prevent it from drying out.

2. Marinate the Chicken

• In a bowl, mix the thinly sliced chicken with ½ teaspoon salt, ¼ teaspoon black pepper powder, 1 teaspoon garlic paste, ½ teaspoon ginger paste, and 1 tablespoon vinegar.
• Ensure the chicken is evenly coated and let it marinate for at least 15 minutes to absorb the flavors.

3. Stir-fry the Aromatics and Chicken

• Heat 3 tablespoons of refined oil in a large skillet or wok over medium-high heat.
• Add the finely chopped garlic and onions. Sauté for 2–3 minutes until softened and aromatic.
• Add the marinated chicken and stir-fry for 5–7 minutes until cooked through and slightly browned.

4. Cook the Vegetables

• Add the chopped cabbage, carrot, and capsicum to the skillet.
• Stir-fry the vegetables for 3–4 minutes, keeping them crunchy for added texture.

5. Season the Stir-fry

• Sprinkle in 1 teaspoon black pepper powder, ½ teaspoon red chili flakes, and salt to taste.
• Drizzle 2 tablespoons of soy sauce and mix everything well, ensuring all ingredients are coated.

6. Combine with Spaghetti

• Add the cooked spaghetti to the skillet.
• Toss everything together, making sure the spaghetti is evenly mixed with the chicken and vegetable stir-fry.

7. Final Touch

• Let the combined spaghetti cook for another 2–3 minutes, stirring frequently to allow the flavors to meld.
• Remove from heat and garnish with optional toppings like extra chili flakes, fresh parsley, or grated cheese.

8. Serve

• Transfer to serving plates and enjoy hot. Pair with garlic bread or a side salad for a complete meal.