Begin by bringing a large pot of water to a boil. Add the rice noodles and cook according to package instructions for 4-6 minutes. Drain and rinse under cold water. Set aside.

Soak chicken breasts in cold water mixed with baking soda for 15-20 minutes, then drain, pat dry, and cut into bite-sized pieces.

Combine chicken with cornstarch, soy sauce, egg white, and black pepper in a bowl, mixing until well coated.

Heat oil in a large skillet over medium-high heat. Add chicken in a single layer, cooking for about 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate.

In the same skillet, add broccoli and sauté for 2 minutes until bright green and tender.

Whisk together soy sauce, chicken broth, brown sugar, minced garlic, ginger, rice wine vinegar, Sriracha, and cornstarch in a bowl until smooth.

Add the sauce to the skillet and bring to a gentle boil, stirring until thickened. Incorporate peanut butter until smooth.

Add the cooked chicken and half of the peanuts, tossing to coat all ingredients. Let flavors meld for 1-2 minutes.

Add rice noodles to the skillet and toss to combine, heating through for an additional 1-2 minutes.

Serve immediately, garnished with remaining peanuts, green onions, and a squeeze of lime.