In a small bowl, whisk together ingredients for the sauce. Set aside.
Heat a skillet or wok over medium-high heat. Add 1 Tbsp canola oil. Once the oil is hot, add chicken and stir-fry until browned, approximately 2 to 3 minutes. Remove the chicken from the pan.
Next, add ½ Tbsp canola oil to the pan. Once the oil is hot, add sugar snap peas, bell peppers, and red onion to the pan.
Stir-fry until slightly crisp, approximately 3 minutes. Add the sweet and spicy sauce to the pan and cook until thickened, approximately 1 minute.
Stir in chicken and toss with sauce to coat.
Serve over cooked rice. Garnish with chopped green onions.