Cook chicken in 1 t. coconut oil in a med. skillet until no longer pink, stirring occasionally. Set aside. Mix broth, cornstarch, Braggs, and sesame oil. Set aside. Cook noodles according to package directions.
While noodles are cooking, heat remaining 1 tsp coconut oil in a large skillet or wok. Add garlic, ginger and onion. Cook 1 min. Add bell pepper, carrots and mushrooms. Cook 6 min, stirring frequently
Drain noodles (if done), set aside. Add sauce to vegetables in skillet. Cook 1 min or until beginning to thicken. Add chicken, edamame, and water chestnuts. Cook just until heated through, about 2 minutes. Serve over noodles.