Heat the Pompeian Safflower/Olive Oil blend on medium high heat in a large skillet or wok. When it's gleaming hot, add 3 cloves of minced garlic, the fresh grated ginger, diced green onions, & the salt. Cook for about 2 minutes. Stir in the remaining minced garlic, chicken, sweet onion, cabbage, bell pepper, & sugar snap peas. Add in 1/2 cup of chicken broth, reduce the heat to medium, & cover. Cook for about 3-5 minutes.