Heat a large non-stick skillet on medium heat. Add a tablespoon of oil, garlic, and ginger. Saute for 1 minute.
Now add the snap peas and the bell pepper. Cook for 5 minutes, until the veggies just start to cook, but are still crunchy.
Remove the veggies from the skillet and set them aside.
To the same skillet, add the remaining tablespoon of oil and chicken. Cook the chicken for 5-7 minutes, until it’s fully cooked through and starts to brown nicely.
While the chicken is cooking, mix the soy sauce with water and cornstarch in a small bowl.
Add the soy sauce mixture to the chicken and stir (the sauce will start to thicken).
Now add back the snap peas and bell pepper together with chopped scallions. Stir everything well, turn off the heat and serve.