Stir-Fried Chicken And Rice Noodles

• 2 1/2 teaspoons cornstarch
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup white wine or chicken broth
• 2 teaspoons sesame oil
• 1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons sugar
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon chili powder
• 3 ounces uncooked Asian rice noodles
• 4 teaspoons canola oil, divided
• 3 cups fresh broccoli florets
• 2/3 cup chopped green onions
• 3 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1/4 cup 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.

cornstarch, soy sauce, white wine, sesame oil, chicken, chicken broth, sugar, worcestershire sauce, chili powder, rice noodles, canola oil, fresh broccoli florets, green onions, garlic, fresh gingerroot, peanuts

Taken from www.epicurious.com/recipes/member/views/stir-fried-chicken-and-rice-noodles-50054358 (may not work)