Prepare the Ingredients

1. Cut the Chicken: Slice the chicken breasts into thin strips against the grain for tender, juicy pieces.
2. Peel and Dice the Mango: Cut the mango into small cubes. Be sure to remove the pit before chopping.
3. Slice the Vegetables: Julienne the red and yellow bell peppers, and thinly slice the red onion. Trim the snap peas.
4. Prepare the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). In another small bowl, mix cornstarch and water to create a slurry for thickening the sauce.

Cook the Chicken

1. Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat.
2. Cook the Chicken: Add the chicken strips to the pan and cook for 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.

Stir-Fry the Vegetables

1. Sauté the Garlic and Ginger: In the same pan, add the garlic and ginger and sauté for about 1 minute, until fragrant.
2. Add the Vegetables: Add the bell peppers, red onion, and snap peas to the pan. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.

Add the Mango and Sauce

1. Return the Chicken: Add the cooked chicken back into the pan with the vegetables.
2. Add Mango: Gently stir in the diced mango, cooking for another 2 minutes to warm through.
3. Thicken the Sauce: Pour the sauce into the pan and bring it to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.

Serve

1. Garnish and Enjoy: Serve the stir fry immediately, garnished with sesame seeds or fresh cilantro if desired. You can serve it on its own or over a bed of rice or cauliflower rice.