Ingredients

• For the Spicy Mango Salsa:
• 3 small mangos, or 2 larger mangos peeled and diced into ¼-inch pieces (I used 3 ataulfo "honey" mangos)
• 1 medium red onion, diced into ¼-inch pieces
• 1 jalapeño, stemmed and minced (I left the seeds in for spice)
• ½ tablespoon fresh ginger, peeled and minced
• 1 tablespoon Samba Oelek (or other hot pepper sauce)
• 2 tablespoons fresh lime juice
• salt and pepper to taste
• For The Mango Chicken:
• 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon Asian sesame oil
• 1 tablespoon cornstarch (use a brand like Argo or Bob's Red Mill for gluten-free)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 pound snap peas, ends trimmed if needed
• 2 tablespoons grapeseed or canola oil
• 2 cups Spicy Mango Salsa
• 2 tablespoons honey
• salt and pepper to taste
• toasted sesame seeds for garnish