INGREDIENTS
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2 teaspoons chicken bouillon
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2 cups boiling water
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8 oz. chicken breasts, cut into pieces
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1/4 cup soy sauce
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4 teaspoons cornstarch
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1 tablespoon vegetable oil
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3 cloves garlic, grated
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1 teaspoon chopped fresh ginger (or 1 teaspoon ginger powder)
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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 peas, thawed
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1 carrot, shredded
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8 oz. spaghetti, cooked