Rinse chicken; pat dry. Cut into 1/2 inch pieces. For sauce, stir together the soy sauce, cornstarch, wine, bouillon granules, and 1/2 cup water. Set aside. Spray a cold wok or 10-inch skillet with nonstick spray coating. Preheat over medium heat. Stir-fry garlic for 15 seconds. Add mushrooms and leek or green onions. Stir-fry about 1 minute or till vegetables are tender. Remove vegetables from wok. Add cooking oil to wok or skillet. Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. Return the vegetables to the wok. Add water chestnuts. Stir ingredients gently to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over hot cooked rice. Makes 4 servings. Nutrition information per serving: 297 cal. (13% from fat), 21 g pro., 42 g carbo., 4 g fat (1 g sat. fat), 45 mg cholesterol, 678 mg sodium, 454 mg potassium, 2 g dietary fiber. RDA: 13% vit. C, 26% thiamine, 23% riboflavin, 69% niacin, 22% iron. Food exchanges: 2 vegetable, 2 bread, 2-1/2 meat. CHICK 68