Ingredients for 4 servings:
1. 2 teaspoons instant chicken bouillon granules (or 2 cubes)
2. 2 cups boiling water
3. 8 ounces boneless skinless chicken breasts, cut into long, thin slices
4. 1/4 cup dry white wine
5. 1/4 cup soy sauce
6. 4 teaspoons cornstarch
7. 2 teaspoons sesame oil
8. 3 -4 garlic cloves, minced
9. 1/2 teaspoon ground ginger
10. 4 green onions, chopped
11. 4 ounces water chestnuts, chopped (1/2 a can)
12. 2 cups finely shredded cabbage
13. 1 cup thinly sliced celery
14. 1 cup frozen green pea, thawed and drained
15. 1 carrot, shredded
16. 8 ounces thin spaghetti, cooked and drained

Directions:
1. Dissolve broth granules in boiling water in small saucepan.
2. Pour 1/2 cup broth mixture into large skillet.
3. Let remaining liquid in saucepan cool.
4. Bring mixture in skillet to boiling.
5. Add chicken and simmer 5 minutes, until no longer pink in center.
6. Remove chicken with slotted spoon to platter.
7. Pour off liquid from skillet.
8. Stir wine, soy, and cornstarch in small bowl until smooth.
9. Stir into remaining cooled broth in saucepan.
10. Heat oil in same skillet over medium-high heat.
11. Add garlic and ginger; cook 30 seconds, stirring.
12. Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
13. Add chicken and pasta; toss 2 minutes until heated through.
14. Stir cornstarch mixture in saucepan; add to skillet.
15. Cook 2-3 minutes, stirring, until slightly thickened.
16. Top with additional sliced green onion if desired.