2
In a large, nonreactive bowl, combine the mangos, onions, jalapenos, ginger, sambal, and lime juice, and blend gently.
3
4
5
In a large bowl, combine the chicken, sesame oil, cornstarch, and 1 tablespoon soy sauce and mix. Set aside for 10 minutes.
6
Fill a large bowl with cold water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they have brightened and lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
7
Heat a wok or heavy saute pan over high heat. Add the oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa, along with another tablespoon of soy sauce and the honey. Allow it to heat through.
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