Sesame Mango Chicken with Perfect White Rice

I made up this recipe tonight and its so yummy! My husband likes spicy food, but you can leave out the hot pepper flakes if you just want it sweet.

2 cups water
1 cup white rice
1 Tbsp oil
less than 1 tsp salt
white and black sesame seeds
2 packs thin-sliced boneless chicken breasts
salt and pepper
olive oil or canola oil
3/4 cup frozen sugar snap peas, mostly defrosted
1 mango, cut into cubes
1 cup duck sauce
1/8 cup soy sauce
1/4-1/2 tsp hot pepper flakes (optional)
black pepper

Bring water to a boil. Add oil, salt and rice. Stir, cover and bring to low simmer. Set timer for 20 minutes. Do not open while rice is cooking! Fluff with a fork when done.

Season chicken breasts with salt and pepper. Dredge in a mixture of white and black sesame seeds (can use only white, but black makes it look more interesting). Heat a little oil in wok or large saute pan. Brown chicken pieces on both sides, but doesn't have to be cooked all the way. Remove to plate and cut up into bite-size pieces.

Add a little more oil just to coat pan and add snap peas. Sprinkle with salt and stir. Cook until just starting to brown. Add mango, duck sauce, soy sauce, pepper flakes and sprinkle with black pepper to taste. Stir and add chicken pieces. Simmer until chicken is cooked through, about 7-8 minutes. Serve over hot rice.