Whisk 1/2 cup broth, aminos, 2 tsp arrowroot powder, coconut sugar and chili garlic sauce together in a bowl; set aside. Toss pork, 1 tbsp oil, and remaining 1tbsp arrowroot powder in separate bowl. Heat 2 tsp oil in 12 inch skillet over medium-high heat until just smoking. Brown half of pork, 3-5 minutes; transfer to plate and set aside. Repeat with remaining pork.
Add remaining 2 tsp oil and sugar snap peas to now empty skillet and cook until spotty brown, about 2 minutes. Add remaining 1/2 cup broth and cook, covered until snap peas are jut tender, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
Whisk sauce mixture to recombine and add to skillet along with pork and any accumulated juices. Cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in nuts. Serve with rice or cauliflower rice.