• Bring a large pot of salted water to a boil. Cut 4 TBSP butter (8 TBSP for 8 servings) into small pieces and keep refrigerated until ready to use in Step 5. • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and remove strings from snow peas; cut diagonally into 2-inch pieces.

• Once water is boiling, add spaghetti and half the soy sauce to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (11⁄2 cups for 8 servings), then drain.

• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a second large heavy-bottomed pot over medium-high heat. Add chicken and scallion whites in a single layer; cook, undisturbed, until slightly browned on one side, 3 minutes. (Chicken will continue cooking in next step.)

• Add snow peas, bok choy and napa cabbage, garlic powder, remaining soy sauce, a pinch of salt, and pepper to pot with chicken mixture. Cook, stirring constantly and scraping up any browned bits, until veggies are tender and chicken is cooked through, 2-4 minutes. TIP: If pasta is still cooking, remove pot with chicken and veggies from heat and cover to keep warm until Step 5.

• Once pasta is done, return pot with chicken and veggies to stovetop over medium-high heat. Stir in 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 8 servings), stock concentrates, and sweet soy glaze. Bring to a boil, then reduce to a low simmer. • Whisk in butter pieces and cook, whisking constantly, until fully incorporated and sauce is silky, 2-3 minutes. • Remove from heat; add drained spaghetti and toss until well coated. (TIP: If needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in sauce.) Taste and season with salt and pepper if desired.

• Divide pasta between shallow bowls and top with scallion greens, sesame seeds, and as many chili flakes as you like. Serve. Chicken is fully cooked when internal temperature reaches 165°.