In a small bowl, whisk together the broth, hoisin sauce, soy sauce, cornstarch, sesame oil, ginger, and Sriracha sauce. Set aside.
Place a large sauté pan or wok over medium heat. Add 1 tablespoon of the olive oil and allow it to get hot, this will take about a minute. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 4-5 minutes. Transfer the chicken to a plate and set aside.
Heat the pan back up and add the other tablespoon of olive oil. Add the peppers, carrot, red onion, snap peas, mushrooms, and garlic. Cook, stirring constantly, until vegetables are tender, but still crisp, about 4 minutes. Add the sauce to the pan and cook until the sauce thickens up, about 2-3 minutes. Add the chicken to the pan and stir to combine. Gently stir in the zucchini noodles. Cook for 1 minute, making sure the noodles are well coated with the sauce.
Note-if you want to make the stir fry vegetarian or vegan, you can leave out the chicken. For gluten free, make sure you use Tamari sauce.