Boil pasta until al dente and drain well. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done.

Remove, set aside and toss with 1 tablespoon sesame oil.

Add remaining 1 tablespoon sesame oil to skillet or wok and saute onion, garlic, celery, coleslaw mix, bok choy and carrot until crispy tender (approximately 5 minutes) adding more olive oil if needed.

.Stir in spaghetti noodles and chicken. Add soy sauce and toss.

On low heat cook until noodles are nice and darken.5