1. Wash snow peas; trim ends, and remove strings. Set aside.
2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 tsp oil around top of wok, coating sides. Heat at medium-high (375 degrees) until hot. Add chicken and garlic; stir-fry 4 minutes or until chicken is lightly browned. Remove from wok, and drain well on paper towels. Wipe drippings from wok with a paper towel.
3. Drizzle remaining 1 tsp oil around top of wok. Add peppers to wok; stir-fry 2 minutes or until crisp-tender. Add snow peas and water; stir-fry 2 minutes. Remove vegetable mixture from wok, and keep warm.
4. Combine broth and next 4 ingredients; stir well. Add chicken, broth mixture, and sesame seeds to wok; stir-fry 3 minutes or until mixture is thickened and bubbly. Stir vegetable mixture. Serve over rice.