Cook chicken breast strips according to instructions on packaging.
While chicken strips are cooking, heat up oil in wok over medium-high heat.
Sauté bell pepper and onion for about five minutes. Add sugar-snap peas, garlic, chili and ginger and continue cooking for one minute.
In a bowl, mix chicken broth, tamari sauce and vinegar. Add vegetables and bring to the boil. Dilute cornstarch in cold water and pour over vegetables. Mix and add rice vermicelli. Heat up and mix thoroughly.
Place equal amounts of vermicelli on plates and serve with chicken strips.
