Fill a medium pot with salted water and bring to a boil. Add the carrot and cauliflower. After 1 minute, add the sugar snaps. Let the vegetables cook 1 more minute and strain.

In a small bowl, whisk together the soy sauce, vinegar, cornstarch, agave, and red-pepper flakes and set aside. 3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger. Cook for 1 to 2 minutes. Add the mushrooms and cook for another 2 to 3 minutes. Add the chicken, red bell pepper, and the blanched carrot, cauliflower, and sugar snaps. Pour the soy sauce mixture over the chicken and vegetables. Mix to evenly coat. Once everything is heated through, add the scallions and cook 1 more minute.