Slice chicken breast into thin strips.

Remove the leafy tops of the bok choy leaves and set aside.

Slice the stems into thin slices.

Cut the red onion into wedges and separate the layers.

Spoon the goose fat into a fry pan and place over high heat.

Quickly fry the chicken strips until browned.

Remove chicken from pan and place aside.

Combine chicken broth, coconut aminos, rice vinegar, oyster sauce, ginger, garlic and arrowroot powder together and whisk until well blended.

Add red pepper, mushrooms, red onion and bok choy stems to the frying pan where you cooked the chicken and stir fry until just tender.

Remove from pan and set aside.

Pour sauce mixture into frying pan and cook over medium heat until thickened.

Meanwhile, finely slice the bok choy leaves.

Slice the spring onions on an angle for better presentation.

Place in a bowl with the bok choy leaves.

Remove kelp noodles from package, rinse well and cut to size if required.

Once sauce is thickened, place the kelp noodles, chicken and the sir fried vegetables in the frying pan and toss to combine.

Add the bok choy leaves and spring onions, remembering to retain a small amount of spring onion for garnish.

Cook gently for about 5 minutes.

Serve garnished with spring onion, olive oil and sesame seeds.

Leftovers can be stored in a sealed container in the refrigerator for 3 days.