Slice chicken breast into cubes or strips.
Combine 2 tablespoons coconut aminos, 1-tablespoon rice vinegar, 1-tablespoon sesame oil, 2 teaspoons cornstarch, 1 teaspoon fish oil in a shallow dish. Stir in chicken and set aside.
Mix the remaining 3 tablespoons coconut oil and 2-tablespoon rice vinegar, 2 teaspoons cornstarch and honey in a small bowl; set near the stove.
Heat 1 tablespoon avocado oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Add the chicken in a single layer and cook until golden on one side, 1 to 2 minutes. Flip and cook for 1 minute more. Transfer the chicken to a plate.
Add the remaining 1-tablespoon avocado oil to the pan. Add garlic, ginger and scallions and cook, stirring, for 30 seconds. Stir in broccoli and water, quickly cover and steam for 2 minutes.
Add snow peas and return the chicken and any accumulated juices. Stir the reserved sauce and add to the wok or skillet. Cook, stirring frequently and scraping up any browned bits, until the sauce is thickened, 2 to 3 minutes.
Remove from heat and top with basil and sesame seeds.