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Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.