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; simmer 5 minutes, until no longer pink
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 cabbage, celery, peas and
carrot; cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender.
Add chicken and pasta; toss 2 minutes, until heated through.
Stir cornstarch mixture in saucepan; add to skillet; cook, stirring,
2 to 3 minutes, until slightly thickened. Top with onion.