1 tbsp. dark sesame oil
1 lb. boneless, skinned chicken breasts, cut in strips
1 (14 oz.) can chicken broth
1 c. water
1 tbsp. minced ginger root
1/8 tsp. crushed red pepper flakes
3 tbsp. teriyaki sauce
1 lg. clove garlic, minced
1 (8 oz.) pkg. spaghetti
1 (1 lb.) pkg. frozen broccoli, carrot, red pepper and water chestnut combination
2 green onions, sliced

In skillet heat oil over medium-high heat. Brown chicken about 3 minutes. Remove to plate. In same pan bring broth, the water, ginger, pepper flakes, teriyaki sauce and garlic to boiling; add spaghetti. Simmer, covered, 8 minutes, stirring often. Stir in vegetables and chicken. Bring to boiling; simmer covered 4 minutes. Stir in onions. Yield 4 servings.