In a bowl, whisk together the peanut butter, soy sauce, peanut oil, rice vinegar, chili paste and ginger. Set aside.
1a. Cook your rice noodles according to the directions on the package. Set aside.
In a large saute pan, heat 1 tablespoon of olive oil. Dice the chicken into cubes and add to the pan. Saute until they are cooked through and just starting to brown on one side. Remove from the pan.
Prep the veggies: Slice the onion and peppers into thin strips, then cut the strips in half. Dice the jalapeno pepper into small pieces. Cut the broccoli florets from the stalk—make sure they're in bite size pieces. Grate the carrot with a box grater or slice into matchsticks.
In the large saute pan, heat the remaining two tablespoons of olive oil to medium heat. Add the crushed garlic and crushed red pepper flakes and cook for 2 minutes until fragrant.
Toss in the peppers, onions, jalapeno and broccoli. Cook for 8 minutes until softened.
Add in the carrot, water chestnuts and the peanut sauce mixture. Stir to incorporate and let cook for a minute.