Whisk together broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch in a large bowl.
Add chicken and chill 15 minutes.
Heat Canola oil in a wok over high.
Remove chicken from marinade; allow excess to drip off. Reserve marinade.
Stir-fry chicken in batches, about 2 minutes per side; transfer to a plate.
Add broccoli, bell peppers, garlic, and scallion whites to wok; stir-fry 2-3 minutes.
Add marinade, noodles and chicken, stir-fry until sauce thickens and chicken is cooked, 3-4 minutes.
Garnish servings with scallion greens and sesame seeds.
Nutritional Info. per serving: 340 cal.; 10g total fat (1g sat, 5g mono, 3g poly); 38mg chol. 735mg sodium; 42g carb (3g fiber, 6g total sugars); 20g protein; 3mg iron; 52mg calcium.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (76%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 746.7mg||26 %|
|Potassium 296.6mg||8 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4.5g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 159
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