1. Dissolve broth granules in boiling water in small saucepan.
2. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid cool in saucepan. Bring mixture in skillet to boiling. Add chicken; simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.
3. Stir wine, soy and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan.
4. 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.