Chicken Stir Fry

2 cups water1/2 cup soy sauce
4 Tbsp. cornstarch
1/2 tsp. ground ginger
2 tsp. chicken bouillon granules
1 Tbsp. cooking oil
2-3 chicken breasts, cut into 1 inch cubes
thin spaghetti noodles or linguine noodles
stir fry veggies: onion, mushrooms, peas, carrots, water chestnuts, sprouts, bell peppers, etc (chopped to desired sizes)

For sauce: combine water, soy sauce, cornstarch, bouillon, and ginger. Set aside.

Preheat wok or large skillet over med-high heat; add cooking oil. Cook chicken until done and set aside.

Cook noodles in separate pan according to directions on package. Drain.

Place noodles, chicken, veggies, and sauce (stir again because it has settled) into wok and cook until sauce has thickened. This can be made as one big pan or smaller, individual portions for different tastes. You, of course, need to eat this using chop sticks! Enjoy!