Stir Fried Chicken And Rice Noodles Recipe

Ingredients

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

Preparation

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. 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 3-5 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.