1. In a small bowl, combine cornstarch, soy sauce, wine/broth, and sesame oil until smooth.

2. Pour 1/4 cup of mixture into a large resealable plastic bag; add chicken. Seal, turn to coat, and marinade in refrigerator for 20 minutes.

3. Add broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.

4. Cook rice noodles according to package directions.

5. Drain and discard marinade from chicken.

6. In a large nonstick skillet or wok, stir fry chicken in 2 tsp canola oil until done; remove and keep warm.

7. Stir fry broccoli in 2 tsp canola oilfor 5 minutes.

8. Add onions, garlic, and ginger; stir fry 3-5 minutes longer or until broccoli is tender.

9. Return chicken to pan.

10. Stir reserved broth mixture and stir into pan.

11. Bring to boil; cook and stir for 2 minutes or until thickened.

12. Drain noodles; toss with chicken mixture.