In a bowl, marinate chicken with black pepper, 2 tsps. soy sauce and 2 Tbsps. Grace Vegetable Oil.
In a frying pan heat remaining Grace Vegetable Oil and use to saute chicken strips. When almost thoroughly cooked, add onion and garlic and toss lightly.
Add ginger, Grace Yellow Scotch Bonnet Pepper Sauce and carrots and stir. Dissolve cornstarch in remaining soy sauce and add to the frying pan.
Stir in spaghetti and escallion. Toss lightly and serve garnished with tomato wedges.