Ingredients
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2 teaspoons instant chicken bouillon granules (or 2 cubes)
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2 cups boiling water
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8 ounces boneless skinless chicken breasts, cut into long, thin slices
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1/4 cup dry white wine
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1/4 cup soy sauce
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4 teaspoons cornstarch
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2 teaspoons sesame oil
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3 -4 garlic cloves, minced
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1/2 teaspoon ground ginger
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4 green onions, chopped
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4 ounces water chestnuts, chopped (1/2 a can)
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2 cups finely shredded cabbage
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1 cup thinly sliced celery
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1 cup frozen green pea, thawed and drained
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8 ounces thin spaghetti, cooked and drained
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1 carrot, shredded
Instructions
- Dissolve broth granules in boiling water in small saucepan.
- Pour 1/2 cup broth mixture into large skillet.
- Let remaining liquid in saucepan cool.
- Bring mixture in skillet to boiling.
- Add chicken and simmer 5 minutes, until no longer pink in center.
- Remove chicken with slotted spoon to platter.
- Pour off liquid from skillet.
- Stir wine, soy, and cornstarch in small bowl until smooth.
- Stir into remaining cooled broth in saucepan.
- Heat oil in same skillet over medium-high heat.
- Add garlic and ginger; cook 30 seconds, stirring.
- Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
- Add chicken and pasta; toss 2 minutes until heated through.
- Stir cornstarch mixture in saucepan; add to skillet.
- Cook 2-3 minutes, stirring, until slightly thickened.
- Top with additional sliced green onion if desired.