In medium bowl, combine 2 tablespoons water, 1 tablespoon cornstarch and 1
tablespoon soy sauce. Add chicken and coat well. Set aside. In small bowl,
combine 1/2 cup water, 2 tablespoons cornstarch, 1 tablespoon soy sauce and
sugar. Set aside. In large skillet, heat 2 tablespoons oil until very hot
but not smoking. Add chicken. Stir-fry over high heat 3 minute. Remove
chicken with slotted spoon. Set aside. Heat remaining 2 tablespoons oil in
skillet. Add garlic and onion and stir-fry about 30 seconds. Add celery and
cabbage. Stir over medium heat 5 minutes. Add bean sprouts, water chestnuts,
bamboo shoots and mushrooms and stir-fry 2 minutes. Stir in chicken and
spaghetti. Add cornstarch mixture and stir until chicken is heated through
and auce has thickened. Serve immediately.
