Step 1

Cook the rice noodles according to the package instructions and drain. Set aside.

Step 2

Season the chicken with salt and pepper. In a large skillet, heat the oil over medium high heat. Add the chicken to the skillet and brown for 3 to 5 minutes or just until cooked through. Remove the chicken from the skillet with a slotted spoon allowing the grease to remain in the skillet. Set the chicken aside.

Step 3

Add additional oil if necessary then add the broccoli, carrot, bell pepper, onion, and mushrooms. Cook about 5 minutes, stirring occasionally, until the vegetables are tender to your liking. Add the garlic and cook for 1 minute. Add the chicken back to the skillet.

Step 4

In a small bowl, whisk together the chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce, and cornstarch. Pour the sauce in the skillet and bring to a boil, stirring frequently. Reduce the heat to a simmer and allow the sauce to thicken. Add the cooked rice noodles to the skillet and mix together.