In a small bowl, whisk coconut nectar, apple cider vinegar, honey, and arrowroot starch. Set aside.
Place rice noodles in a large bowl, and add boiling water, enough to cover the rice noodles, and follow the package instructions.
Cut the chicken breasts into strips, and seasoning with salt and pepper. In a large skillet, over medium heat, add 1 tablespoon of olive oil, then add the chicken strips. Sauté for about 5 minutes, until chicken is no longer pink. Transfer chicken on a plate.
Add the remaining 2 tablespoons of olive oil, then add garlic, and ginger and sauté for about 30 seconds, enough time for the aromas to release. Then add the mushrooms, carrots, red pepper, broccoli, and zucchini, continue cooking for about 4 minutes. Return chicken back into the skillet, and add the sauce and coat the chicken and vegetables with the sauce.
Serve immediately. Garnish with green onions, chopped parsley, and sesame seeds.
