Chicken Stirfry with Rice Noodles

1-3/4 teaspoons cornstarch
3 tablespoons and 1-3/4 teaspoons
reduced-sodium soy sauce
2 tablespoons and 2 teaspoons white
wine or chicken broth
1-1/4 teaspoons sesame oil
1 pound boneless skinless chicken
breast halves , cut into 1-1/2-inch pieces
1/3 cup reduced-sodium chicken broth
1 tablespoon and 1 teaspoon sugar
2 teaspoons Worcestershire sauce

1/2 teaspoon chili powder
2 ounces uncooked Asian rice noodles
2-3/4 teaspoons canola oil, divided
2 cups fresh broccoli florets
1/4 cup and 3 tablespoons chopped
green onions
2 garlic cloves, minced
1-1/4 teaspoons minced fresh ginger root
2 tablespoons and 2 teaspoons unsalted
dry-roasted peanuts

1. In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until 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.
2. 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.
3. Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 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.

Number of Servings: 4

Recipe submitted by SparkPeople user BMWMOM63.