Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and set aside.
In a small bowl mix together the sauce ingredients and set aside.
In a large skillet, heat a few sprays of cooking spray over medium-high heat. Sauté the mushrooms, cabbage, carrots and onion and until tender-crisp, about 6-7 minutes.
Add the chicken, sauce and cooked noodles to the sautéed vegetables and toss to coat in the sauce.
Top with chopped green onion and serve hot.