Chicken, Veggie, and Noodle Stir Fry (Lo Mein)

This is an easy stir-fry dish that my family can handle--not too weird and you can even just use plain spaghetti noodles. My kids like broccoli and peppers (and most will eat zucchini), so this is a good fit. I think only one kid didn't like it. I'll make it this way next time:

Whisk together these ingredients for the marinade/sauce. Use 1/2 cup of it with the raw chicken to marinate in the fridge. Save the rest of the marinade for the sauce. Use low-sodium chicken broth and soy sauce if available.
1 1/2 cups chicken broth
1 1/2 TB brown sugar
1 1/2 TB cornstarch
3 TB each rice vinegar and soy sauce (4 was too salty because I didn't have low-sodium chicken broth or soy sauce)
1 TB sesame or olive oil

Cook according to package directions, then drain and rinse in cold water:
10 ounces spaghetti, broken in half 

Stir Fry:
1-1 1/2 pound(s) boneless, skinless chicken breasts, cut into bite-size pieces (marinated as stated above) until cooked through

Add these to the chicken with the rest of the marinade/sauce:
1-2 cups (or more) broccoli florets, cut into bite-size pieces
2 red, orange or yellow bell peppers, diced
5 cloves garlic, finely minced or pressed
pepper to taste

When broccoli is desired tenderness, add drained noodles, then add:
1 tsp sesame seeds
cashews

Once thoroughly heated through, serve and enjoy!