1 tbsp. dark sesame oil
1 lb. boneless chicken breasts, skinned, cut into strips
1 can chicken broth
1 c. water
3 tbsp. minced ginger root
1/8 tsp. crushed red pepper flakes
3 tbsp. teriyaki sauce
1 lg. clove garlic
1 (8 oz.) pkg. spaghetti
1 pkg. frozen broccoli, carrot, red pepper and water chestnuts (fresh if you have it)
2 green onions

1. In a skillet, heat oil over medium-high heat, brown chicken 3 minutes. Remove to a plate. In same pan bring broth, water, ginger, pepper flakes, teriyaki sauce and garlic to boiling. Add spaghetti. Simmer and cover 8 minutes, stirring often.

2. Stir in vegetables and chicken. Bring to boiling; simmer covered 4 minutes. Stir in onions.