In a large bowl, stir together onion, chicken bouillon granules, cabbage, carrots, cauliflower, skinless, boneless chicken breasts and eggs until well blended. Generously spoon remaining water into bowl. Stir in fruit. Cover and refrigerate 8 hours or overnight.
Heat oil in a wok or skillet over high heat. Saute chicken and vegetable pieces over medium heat for about 1 minute. Cool. Mix well. Beat in wine. Blend in vinegar, stirring until well blended.
Heat oil in skillet over medium-low heat. Saute chicken pieces and cabbage in oil 6 to 8 minutes, stirring frequently. Toss chicken pieces with chicken wine mixture. Repeat with remaining vegetables and chicken. Heat of remaining oil in skillet.
Return chicken pieces to wok or skillet. Place chicken by spoon and turn about 6 to 8 minutes until chicken is no longer pink in center of breast. Remove breasts with forks.