Chili-Mango Chicken over Rice

1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 Tbsp cornstarch
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp peanut oil
1 Tbsp red onion chopped
1 Tbsp minced garlic
2 cups sugar snap peas
1 mango peeled and chopped
1 Tbsp chili garlic sauce
black pepper to taste

--Combine the chicken pieces, cornstarch, soy sauce and sesame oil in mixing bowl and let sit for 10 minutes.
--In a wok or large skillet, heat the peanut oil on high. Add the onion and garlic and cook 1-2 minutes. Add the peas and stir fry for 1 minute. Add the chicken with its marinade and stir fry until it begins to brown.
--Add the mango, chili garlic sauce, and pepper. Stir fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more.

Serve with rice.