In a small bowl, combine coconut aminos, teriyaki coconut aminos, garlic cubes, ginger cube, and lemon juice. Set aside.
Heat a wok or a large frying pan over medium heat. Add avocado oil. Season chicken strips with salt and pepper and sauté until completely white, about 5-7 minutes. Remove from pan.
Heat sesame oil in the pan. Sauté onion for 5 minutes, until soft. Add mushrooms and peppers and let cook for 10 minutes. Add broccoli, stir to combine and allow to heat through. Add cooked chicken strips. Pour reserved sauce over chicken mixture. When the sides start to boil, reduce heat to low and let cook another 2-3 minutes. Season with salt and pepper.
Serve with cauliflower rice, quinoa or brown rice if desired.