Nutty Spaghetti

3/4 cup chicken broth
2/3 cup creamy peanut butter
5 Tbs. soy sauce divided
2 Tbs. vinegar
1 Tbs. olive oil
1 tsp. grated ginger
2 Tbs. cornstarch
1 lb.chicken breast cut into small pieces
4 tsp. vegetable (or olive) oil, divided
1 lb. spaghetti, cooked according to package directions
1 cucumber, peeled, cut in half lengthwise, and sliced
1 head broccoli, cut in small pieces and delicately steamed

In a bowl, whisk together chicken broth, peanut butter, 3 Tbs. soy sauce, vinegar, olive oil and ginger. In another bowl, combine cornstarch with remaining 2 Tbs. soy sauce, then toss with chicken pieces to coat. In a large non-stick skillet heat 2 tsp oil over high heat. Add half the chicken pieces and cook, stirring until cooked through. Remove from pan and repeat with remaining oil and chicken. In serving dish, toss noodles with sauce, cucumber, broccoli and chicken pieces. Can be served warm or chilled.

Variations:
Original recipe called for seasoned rice vinegar, Asian sesame oil and 1 1/2 cups shelled edamame, cooked according to package directions.
Dry ginger can be used if you don't have fresh ginger laying around.