In a jumbo cooker, heat the olive oil over medium-high heat. Add the chicken pieces and cook 4-5 minutes, stirring occasionally, or until the chicken begins to brown.

Meanwhile, in a medium bowl, combine the chicken broth, vegetable oil, garlic, ginger, orange juice concentrate, fresh orange juice and zest, soy sauce, and sweet hot chile sauce. Set aside.

Once the chicken begins to brown, add the onion and stir-fry for 3 minutes. Add the uncooked spaghetti pasta to the skillet with the chicken and onion. Immediately pour the prepared sauce over the top. Bring to a boil, cover and reduce heat to simmer. Cook for 10 minutes.

Remove the lid and stir the pasta. Add the cabbage, carrots, and sugar snap peas. Raise heat to medium and continue to cook and stir until the liquid is mostly gone and the pasta is tender, about 7-10 minutes.

Immediately serve with chopped green onion, if desired.