• Cook noodles according to package directions, then rinse with water to help prevent them from sticking. Set aside.
• Place diced chicken in a bowl and cover with cold water. Add 1 teaspoon of baking soda, mix, and let the chicken sit while you are preparing the other ingredients.
• Drain the water off the chicken chunks.  Use a paper towel to pat dry, then add the chicken back to your bowl.  Sprinkle 2 tablespoons of cornstarch over the chicken and mix using tongs.  Add the soy sauce, egg white, and pepper.  Toss again until combined and the cornstarch mixture resembles a paste.
• Heat a large skillet over medium high heat and add the avocado oil. Add the chicken to the hot pan leaving space between each piece of chicken, cooking in 2 batches if necessary. 
• Cook for 3-4 minutes, or until the chicken is golden brown on the pan side.  Use the tongs to flip the chicken and cook again until lightly golden brown. If you need to, sear on a third side so all sides of the chicken are crispy.  Once crispy and golden, transfer chicken to a paper towel lined plate.
• In the same pan, add the broccoli and cook for about 2 minutes or until it is slightly tender and bright green.

How to Make the Thai Peanut Sauce

• In a small bowl add the soy sauce, chicken broth, brown sugar, grated garlic, grated ginger, rice wine vinegar, sesame oil, Sriracha, and cornstarch. Whisk together until the cornstarch is dissolved.
• Add the sauce to the pan with the broccoli and cook over medium heat until the sauce comes to a boil. Add the peanut butter and stir until dissolved in the sauce.
• Add the chicken and half of the peanuts, toss in the sauce, then remove from heat. Add the noodles and toss with tongs to coat. Top with remaining peanuts and serve immediately. Enjoy!