Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add carrot; saute 2 minutes.
Add snow peas, water chestnuts, and broth; bring to a boil.
Cover, reduce heat, and simmer 2 to 3 minutes or until vegetables are crisp-tender.
Combine soy sauce and cornstarch; add to vegetable mixture.
Cook over medium heat, stirring constantly, until thickened.