Stir-Fried Chicken and Rice Noodles

Ingredients

• 3 cups broccoli florets fresh
• 4 teaspoons canola oil divided
• 0.8 teaspoon chili powder 
• 2.5 teaspoons cornstarch 
• 0.3 cup chop roasted peanuts unsalted dry
• 2 teaspoons ginger fresh minced
• 3  garlic clove minced
• 0.7 cup spring onion chopped
• 0.5 cup chicken broth reduced-sodium
• 0.3 cup soy sauce reduced-sodium
• 3 ounces vermicelli thick uncooked
• 3 ounces vermicelli thick uncooked
• 2 teaspoons sesame oil 
• 1.5 pounds chicken breast boneless skinless cut into 1-inch cubes
• 2 tablespoons sugar 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• ziploc bags
• wok

Directions

1. In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth.
2. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
3. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
4. 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.
5. Stir-fry broccoli in remaining canola oil for 5 minutes.
6. 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.
7. Drain noodles; toss with chicken mixture.
8. Garnish with peanuts.