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