Marinate the Chicken: In a bowl, combine the chicken strips with ½ of the coconut aminos or soy sauce, half of the minced garlic, and half of the minced ginger. Let it marinate for about 10 minutes.
Prepare the Sauce: In a small bowl, mix the remaining coconut aminos or soy sauce, cornstarch, rice vinegar, honey, and a bit of water. Stir until the cornstarch is dissolved and set aside.
Cook the Chicken: Heat 1cup of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and slightly browned. Remove the chicken from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining oil. Add the onion, bell pepper, broccoli, and snap peas. Stir-fry for about 10 minutes until the vegetables are tender-crisp.
Add Garlic and Ginger: Add the remaining garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.
Combine Everything: Return the cooked chicken to the skillet. Add the chopped canned peaches and the prepared sauce. Stir everything together and cook for another 3-4 minutes until the sauce thickens and everything is well-coated.