In a medium bowl, whisk together all of the sauce ingredients.
PREPARE THE STIR FRY:
In a large, deep skillet or wok, heat the oil over high heat. Once hot, add the chicken in an even layer and turn the heat down to medium-heat. Let the chicken brown on the first side before flipping it, and then let it brown on the second side. This takes about 3 minutes (it will cook more as the rest of the stir fry cooks).
Add the onion, red bell pepper and carrot. Cook for 2 minutes, stirring occasionally.
Stir in the broccoli and the sauce; cook for 2 minutes, stirring frequently.
Add the sugar snap peas; cook for 2 minutes, stirring constantly.
SERVE:
Serve the stir fry over hot, steamed rice. Sprinkle green onions on top, for garnish.
Notes
Rice is not included in the nutritional information.
If you are preparing this recipe as gluten-free, just be sure to use gluten free chicken broth and gluten free soy sauce.