Sara's Thai Chicken Takeout

2 Tbsp Sesame oil
1 pound boneless skinless chicken sliced into strips (I use the frozen kind and slice it when it is slightly thawed)
2 tsp ginger
1/2 C hoisin sauce
1/2 C creamy peanut butter
1 tsp cayenne pepper
1 bag of frozen carrots, corn, peas and green bean mixed veggis

Heat oil in skillet and cook chicken until it's no longer pink. Reduce heat to low and add rest of ingredients. Cook mixture 2 minutes until it is bubbly. Remove from heat. Serve with spaghetti noodles.