1) In a large pot, cook the spaghetti according to package directions. Place the coleslaw mix in a colander in the sink.
Reserve a 1/2 cup of the pasta water, then drain the pasta into the colander over the coleslaw.
In the now empty spaghetti pot, heat the oil and stir fry the onion and pepper for 3 minutes. Add the garlic and chicken and stir fry another 2 minutes, until the meat is just heated.
Add the soy sauce and the Worcestershire sauce, the 1/2 cup of pasta water, and the peanut butter. Stir to thoroughly combine ingredients.
Add the pasta and coleslaw mix, turn down the heat, and simmer until the watery liquid is nearly evaporated.
2) Place the beans in a large steamer basket and set in a large saucepan over 1 inch water. Cover and steam 5-6 minutes. Refresh with cold water to keep the color of the beans bright green.
Heat the oil in a large skillet over medium-high heat, then add the garlic. Cook, crushing the garlic with a spoon, until fragrant, about 30 seconds. Add the beans and chili sauce; sprinkle with the brown sugar and cook, stirring, about 3 minutes.
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