Step 1

Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.

Step 2

Then move on to making the sauce. In a small bowl, whisk together all the stir fry sauce ingredients and set aside.

Step 3

Prep the noodles by mixing together the lemon juice and baking soda. Add in the kelp noodles and massage until they are soft and tender. Then, rinse really well under cold water, drain, and set aside.

Step 4

Heat a pan over medium heat and add half the coconut oil (or oil of choice). Add chicken and cook for 4-5 minutes, until cooked through and the internal temperature reaches 165°F. Remove chicken from the pan and set aside.

Step 5

In the same pan, add the remaining oil. Toss in the broccoli, carrot, bell pepper, and mushrooms. Cook for about 4 minutes, stirring occasionally, until the veggies are tender but still have a little bite.

Step 6

Pour in the stir fry sauce and cook for 1-2 minutes, stirring to coat the veggies. Add the rinsed kelp noodles and sauté for another 1-2 minutes, using tongs to toss everything together.

Step 7

Return the cooked chicken to the pan, toss well, and heat on low until everything is warmed through.

Step 8

Remove from heat and top with green onions and sesame seeds if desired. Serve immediately and enjoy!