Thinly slice the chicken and mix it with the coconut aminos (or soy sauce).

Clean and slice the mushrooms, celery, and onion. Mince the garlic.

When your veggies are prepped, heat 1 tbsp of oil in wok or large skillet until hot but not smoking. Add the chicken and cook over high heat. Remove the chicken and juices and set aside.

Then, in another 1 tbsp oil, stir fry over high heat, the mushrooms, onions, and celery until tender. Add the garlic and cook for an additional minute. Remove and set aside.

Add the chicken broth to the wok/skillet plus any juices from the chicken and veggies. Boil for 1-2 minutes to reduce slightly.

Optional - thicken with 1 tbsp of cornstarch mixed with 2 tbsp of water.

Add the bean sprouts, peppers, chicken, and other veggies to the skillet and cook over high heat while mixing, for 1-2 minutes or until it is all heated through.

Season with additional salt and pepper if necessary.

Top with green onions and sesame seeds and serve!