Begin by preparing the shirataki noodles. Drain and rinse the noodles thoroughly under cold water, then pat them dry with paper towels. Set aside.

1. In a large skillet or wok, heat 1 tablespoon of olive oil or sesame oil over medium-high heat.
2. Add the sliced chicken to the pan and stir-fry for 5-7 minutes, until the chicken is cooked through and browned. Remove the chicken from the pan and set it aside.
3. In the same pan, add the bell pepper, carrot, onion, and garlic. Stir-fry for about 3-4 minutes, until the vegetables start to soften but still retain some crunch.
4. Add the broccoli florets to the pan and cook for an additional 2-3 minutes, until the broccoli is tender-crisp.
5. While the vegetables are cooking, make the stir-fry sauce by whisking together the soy sauce, oyster sauce (if using), rice vinegar, honey, sesame oil, and crushed red pepper flakes (if desired) in a small bowl.
6. Add the cooked chicken back to the pan, followed by the shirataki noodles. Pour the stir-fry sauce over the chicken and vegetables and toss everything together, cooking for an additional 2-3 minutes until everything is well-coated and heated through.
7. Garnish with sesame seeds and chopped green onions before serving.