cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain.
heat the oil in a wok or frying pan over high heat. Add one-quarter of the chicken and stir-fry for 2-3 minute or until cooked through. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
add the carrot and snow peas to the wok and stir-fry for 1 minute. Return the chicken to the pan with the honey and soy sauce and stir-fry for 1 minute or until sauce boils and thickens slightly.
spoon the stir-fry among serving bowls. Serve with rice.