Paleo chicken chow mein

I've never had chicken chow mein in a restaurant but I have a feeling that this dish is slightly lighter and maybe even tastier. The recipe is from Paleo Cupboard.

Ingredients
serves 2-3
SAUCE:
½ tsp freshly grated ginger
1 tbsp raw honey, melted
2 tsp sesame oil
5 tbsp coconut aminos
1 tbsp apple cider vinegar
dash crushed red pepper (or more if you like heat)
dash sea salt
dash ground black pepper
1 tbsp arrowroot powder
1 tbsp fish sauce

PARSNIP NOODLES:
6 medium to large parsnips, peeled and julienned (or use spiral vegetable slicer to make into noodles)
2 tbsp olive oil
½ tsp sea salt
1/4 tsp ground black pepper

CHICKEN AND VEGETABLES:
3 boneless, skinless chicken breasts, thinly sliced into strips
2 tbsp macadamia oil or butter
1 small onion, chopped
5 cloves of garlic, chopped
1 red capsicum, thinly sliced into strips
1 yellow capsicum, thinly sliced into strips
3/4 cup chopped spring onions
Sea salt
Ground black pepper

To make the sauce, combine all of the sauce ingredients together in a medium sized bowl and whisk until combined. Set aside.
To make the parsnip noodles, Preheat oven to 200 degrees Celsius. Toss the julienned parsnips with the olive oil, sea salt and ground black pepper in a large mixing bowl. Lay the parsnips out flat on a baking sheet lined with aluminum foil. Bake for about 15-20 minutes or until crispy, stirring a couple times.
While the parsnips are baking, season the chicken strips with sea salt and ground black pepper. Place a large skillet or large wok over medium-high heat and add the oil. Allow to get hot and then add the chicken, letting it sear for about 2 minutes, stirring constantly. Remove from pan and set aside.
Add the onion and garlic to the pan (and some additional oil or fat if needed). Cook for about 2 minutes, stirring constantly. Add the red and yellow bell peppers to the pan and cook for another 2 minutes. Add the green onions and the chicken to the pan and stir to combine.
Add the sauce and toss to coat. Reduce the heat to low and allow to simmer for about 5 minutes, or until sauce has thickened, stirring occasionally.
Serve up the chicken sauce with the noodle.