Heat a skillet over medium-high heat and add a splash of oil. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

In a blender, combine the diced mango, soy sauce, honey, lime juice, garlic, and ginger. Blend until smooth.

Add the sliced bell pepper and snap peas to the skillet with the chicken. Pour the mango sauce over the top and stir to combine. Cook for an additional 5 minutes until the vegetables are tender.

Remove from heat and garnish with chopped cilantro. Serve with lime wedges.