In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well.
In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions.
In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.