2 teaspoons instant chicken broth granules
2 cups boiling water
8 ounces boneless, skinned chicken breasts,
    cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled and smashed
1 teaspoon chopped fresh ginger
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and well drained
4 scallions, chopped