In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned; drain on towels. Discard fat in pan and wipe clean.
In frying pan, mix sugar and cornstarch, then stir in chicken broth and vinegar. Bring to a boil over high heat, stirring often. Use warm or at room temperature.
Meanwhile, break ends off peas and pull off strings. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add peas and cook until tender-crisp, about 1 minute. Drain and immerse in ice water until cold to preserve color. Drain and serve at room temperature.
Arrange the peas in a bowl. Stir mint into sauce and pour over peas. Sprinkle with bacon.