Step 1) Combine chicken broth, sherry, soy sauce, sugar, vinegar, chicken base, and peanut butter in a saucepan. Bring to a boil, stirring constantly. Boil for 1 minute and remove from heat.
Step 2) Mix salt, chili pepper, garlic powder, ginger, crushed red pepper, cinnamon, and coriander in a shallow bowl. Cut each chicken tender in thirds; roll in spices.
Step 3) Heat oil in large skillet. Sauté chicken until no longer pink; set aside.
Step 4) In the same oil, stir fry carrots for 2 to 3 minutes. Add half the bean sprouts and green onions. Stir fry for 1 minute. Add chicken, cooked rice noodles and peanut sauce.
Step 5) Combine and continue to cook until all ingredients are heated through, about 5 minutes.
Step 6) Serve immediately. Garnish with remaining bean sprouts and peanuts.
TO COOK RICE NOODLES: Drop noodles in 5 to 6 cups of boiling water, and cook approximately 5 minutes.