From Food Network Magazine , March 2019 Serves 4 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt & fresh ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth 4 pods star anise 4 ounces spaghetti, broken into thirds 16 frozen mini wontons or 12 frozen vegetable dumplings 4 cups baby spinach Heat 1 tabl