Combine soy sauce, lime juice, pineapple juice, vinegar, honey, ginger and cornstarch in a small bowl; mix thoroughly and set aside.
Parboil carrots for 3 Mins add the pea pods for 3 more minutes. Drain the water and quench with cold water. Drain thoroughly and set aside.
Season chicken lightly with salt. Heat a large wok or saute pan over high heat. When the pan is very hot, add 1/2 of the sesame oil and the chicken. Stir fry stirring occasionally until the chicken is cooked through and browned about 5 Mins.
Remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the pan; add the garlic and stir fry for 20 seconds. Add the sugar snap peas and carrots stirring until tender crisp about 4 Mins.
Add the cashews, noodles, and return the chicken to the pan; stir for 2 minutes.
Add the sauce mixture; let it begin to thicken; then mix well and cook until sauce thickens about 1 minute. Serve immediately.