Slice the chicken breasts very thinly, then toss the strips with the soy sauce or coconut aminos in a bowl. The thin pieces cook fast and evenly, and a brief coating helps season the meat before it ever reaches the pan.

Prepare the onion, celery, mushrooms, and garlic before you start cooking. Once the wok or skillet is hot, you’ll want everything within reach so the ingredients sear instead of sitting and softening.

Heat 1 tbsp of avocado oil in a wok or large skillet over high heat until it looks fluid and shimmery, then add the chicken. The pan should sound lively, and the chicken should turn opaque with light browning before you transfer it out with its juices.

Add the remaining 1 tbsp avocado oil, then stir fry the mushrooms, onion, and celery over high heat until tender. They should lose their raw edge while still keeping some bite, then the garlic goes in for 1 minute until fragrant.

Move the vegetables out of the pan, then pour in the chicken broth along with any juices released by the chicken and vegetables. Let it boil for 1 to 2 minutes so the liquid reduces slightly and the flavor tastes more concentrated.

If you want a thicker sauce, skip the usual starch and use a keto method instead. The easiest approach is to reduce the broth a little more, or whisk in a low carb thickener as described below so the sauce turns lightly glossy rather than pasty.

Return the chicken and cooked vegetables to the pan, then add the bean sprouts and green bell pepper and toss over high heat for 1 to 2 minutes. The bean sprouts should soften just slightly while still snapping, and the chicken should be cooked through to 165 °F for all poultry.

Taste and add salt and pepper if needed. The broth and sauce can vary in saltiness, so adjust only after everything is back together in the pan.

Finish with green onion and sesame seeds, then serve right away. The top should look glossy and fresh, with steam rising and the vegetables still clearly defined instead of slumped.