Step 1: Weigh the chicken.

Step 2: Season all over with kosher salt and pepper to taste. Let sit at room temperature for 1 hr.

Step 3: While the chicken rests gather the remaining ingredients.

Step 4: Grate the ginger on the medium holes of a box grater.

Step 5: Add the grated ginger to a medium sized bowl.

Step 6: Press and weigh the garlic.

Step 7: In the bowl of ginger and garlic, add water, Better Than Bouillon Roasted Chicken Base, tamari, honey, ponzu, sesame oil, and rice vinegar. Whisk to combine and set aside.

Step 8: In a small cup combine cornstarch and 3 tbsp water. Stir to combine and set aside.

Tip: If you own this pampered chef pasta spoon, the hole in the center fits 1 serving of pasta (I tested and weighed it out!)

Step 9: When the chicken is done resting bring a large pot of salted water to boil. Cook the spaghetti according to package directions.

Drain and toss spaghetti with butter (1 tbsp per serving). Set aside.

Step 10: Pat dry chicken and set aside. Heat a large skillet with a drizzle of sunflower oil over medium heat for 4 mins.

Step 11: Add the chicken.

Step 12: Cook until browned and mostly cooked through, about 8-10 mins, flipping every 2 mins.

Step 13: Add the sauce.

Step 14: Bring the sauce to a boil, about 1-2 mins.

Step 15: Stir the cornstarch slurry then add to the skillet. 

Step 16: Cook, stirring occasionally, until thickened and reduced, about 6-8 mins.

Step 17: Toss the spaghetti with the chicken and sauce.