2 and 1/2 tsp cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or reduced-sodium chicken broth
2 tsp sesame oil
1 and 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cudes
1/2 cup reduced-sodium chicken broth
2 tbsp sugar
1 tbsp Worcestershire sauce
3/4 tsp chili powder
3 ounces uncooked Asian rice noodles
4 tsp canola oil, divided
3 cups fresh broccoli florets
2/3 cup chopped green onions
3 garlic cloves, minced
2 tsp minced fresh gingerroot
1/4 cup unsalted dry roasted peanuts
In a bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil unil smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3 to 5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.