Cook spaghetti according to box instructions and drain well.
In large Ziploc bag shake together chicken with cornstarch. Heat 1 tablespoon canola oil in large skillet over medium high heat. Add chicken and cook until golden crispy. Drain on paper towels.
Add another tablespoon canola oil to pan over medium/high heat. Add onion, red pepper and zucchini. Stir fry for 1-2 minutes. Remove to plate. Set skillet aside.
In separate saucepan over medium low heat whisk together 1/4 cup canola oil, sesame oil, low sodium soy sauce. rice vinegar, sriracha, peanut butter, honey and garlic. Cook until warm and slightly thickened; approximately 2 minutes.
In large skillet that you set aside over low heat add cooked spaghetti, chicken, veggies and vinegar/peanut butter sauce. Stir to combine and warm for 1-2 minutes. Serve immediately.