1 chicken breast, cut in strips
5 tbsp. soy sauce
4 tsp. cornstarch
2 tsp. ginger
Garlic salt
1 chicken bouillon cube
3/4 c. boiling water
1/3 lb. thin spaghetti
1 1/2 tbsp. oil
4 c. cut broccoli
4 c. carrots, sliced thin
1 c. mushrooms, sliced thin
1 can water chestnuts

In small bowl, combine chicken and 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon ginger and garlic salt. Let stand 20 minutes. Dissolve bouillon in water. Add cornstarch and soy. Cook spaghetti. Heat oil in wok or skillet; add broccoli, carrots and ginger. Stir fry 3-4 minutes. Set aside.

Add chicken, cook 2 minutes. Add bouillon. Add vegetables, then mushrooms and water chestnuts. Stir until all is heated. Drain spaghetti and combine it with the other mixture. Serves 6.