Combine chicken broth, Teriyaki sauce and cornstarch in a small bowl; mix well. Set aside.
Pat dry chicken breasts with paper towel. Thinly slice into strips. Heat oil in wok over high heat. Add chicken and stir fry 2 minutes. Add onion and snow peas; continue stir frying an additional 3 minutes. Add chicken broth mixture and cook, stirring constantly until thickened and bubbly. Serve immediately with hot white rice. Yield: 2 servings.