In a small food processor, blend together all of the ingredients under the “sauce” list. Process until the jalapeño, shallot, garlic, and ginger are finely minced. Set aside.

Heat a large wok or large saucepan over medium heat. Drizzle with olive oil. When hot, carefully swirl the olive oil to fully coat the surface. Working in batches, evenly spread out the chicken thigh slices. Cook for about 2 minutes then stir and continue cooking until fully cooked ~ about an additional 3 to 5 minutes. Remove and set aside.

Add the pepper, snap peas, and broccoli to the wok. Cook, stirring often, until just beginning to soften ~ about 8 minutes. Add the mushrooms and cook until golden brown ~ 2 to 3 minutes.

Return the chicken to the pan and pour the sauce into the wok. Sprinkle with sesame seeds and stir and cook until slightly thickened ~ 2 to 3 minutes. Add the cooked rice noodles to the pan and, using tongs, flip and stir to thoroughly combine with the vegetables and sauce.

Dish the stir fry into bowls and top with green onions. Squeeze fresh lime over the stir fry and serve immediately.

Enjoy!