• Boil water in a pot and cook pasta according to packaging instruction or until al dente. Drain water and transfer in serving bowl. Set aside
  250 grams spaghetti pasta

Making the sauce

• In a large wok or pan over medium heat, tip in hoisin sauce, oyster sauce, soy sauce, honey, 5 spice powder, shaoxing wine, salt, sugar, and water. Stir to mix and let simmer for 3 - 5 minutes. Taste and adjust accordingly.
  ½ cup hoisin sauce, ¼ cup oyster sauce, ⅓ cup soy sauce, 1 tbsp honey, 1 tsp 5 spice powder, 2 tbsp shaoxing wine, 1 ½ tsp salt, 1 cup water, 2 tbsp sugar
• Add thickening agent or slurry and cook until thick yet saucy. Set aside.
  1 tbsp cornstarch dissolved in ½ cup water

Cooking the toppings

• In a different pan over medium heat, add sesame oil and peanut oil. When oil is hot enough, sauté garlic and onion.
  4 cloves garlic, 1 small onion, 2 tbsp sesame oil, 2 tbsp peanut oil
• In a bowl place chicken strips and season chicken strips with salt and pepper.
  salt and pepper
• Add chicken strips and fry until cooked through. Tip in mushrooms and cook until soft and tender. Add chili flakes and spring onion and cook for 2 more minutes.
  2 pcs chicken breast, 6 pcs medium mushrooms, 1 tbsp chili flakes
• Take the cooked spaghetti pasta and add into cooked chicken and mushrooms. Toss gently to evenly distribute. Add the sauce then toss again making sure all strands are coated.
• Top with whole roasted peanuts according to your preference and garnish with green onions! Bon Appetit. 
  1/4 cup roasted peanuts, green onions/scallion