In a large non-stick skillet or wok, heat 1 teaspoon olive oil over medium-high heat.
Add the chicken strips and cook for 5-6 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
Add the remaining 1 teaspoon olive oil to the skillet. Add the sliced onion and minced garlic and sauté for 2 minutes until fragrant and slightly softened.
Add the red bell pepper, green bell pepper, carrots, broccoli florets, snap peas, mushrooms, and shredded cabbage to the skillet. Stir-fry the vegetables for 5-6 minutes until they are tender-crisp.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, grated ginger, black pepper, crushed red pepper flakes, and chicken broth.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables and stir to combine.
Bring the mixture to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Remove from heat and garnish with sliced green onions.
Serve immediately. This dish is delicious on its own or over a small portion of steamed brown rice or cauliflower rice for an even lower calorie meal.