Chicken and Broccoli Lo Mein

1 lb thin spaghetti noodles (I prefer angel hair but any spaghetti will work in a pinch)
1 T sesame oil (olive oil will work, but sesame really brings out the asian flavor)
extra sesame oil for cooking
1 lb boneless, skinless chicken breasts (or you could alternatively use chicken thighs if you wanted to)
1 small to medium onion sliced thin
1 lb package frozen chopped broccoli (or an equivalent amount of fresh)
4 cloves garlic, minced
1 tsp ground ginger (fresh is fine too)
1/2 cup soy sauce
1/2 cup chicken broth (I use bullion to make the broth)
1/3 cup brown sugar

Cook the spaghetti noodles in salted water. When they are done, drain and add the Tablespoon of Sesame oil to them and toss to coat the noodles evenly. Set aside. Coat the bottom of a large pan or wok with sesame oil and heat. When the pan is hot add the broccoli and the onion and stir fry for about three minutes. Next add the ginger and garlic, and the meat. Cook (stirring often) until the chicken is cooked through. In a separate dish mix the soy sauce, broth and brown sugar. Once your chicken is cooked through add the noodles to the pan, and pour the sauce mixture over the top. Stir and cook until everything is heated through and the sauce and veggies are evenly distributed. If your pan is too small to take everything at once you can cook half the noodles with half the veggies and half the sauce at a time. That is what I used to do before I got my wok. This recipe will serve 8. You can cut it in half for a smaller family. If you would rather make this with beef you can substitute steak for the chicken and beef broth for the chicken broth. We just like it with chicken better. All of my kids (even the picky ones) love this recipe. It has become our replacement for a quick spaghetti dinner.