Stir-Fried Chicken with Mango, Sugar Snap Peas and Jalapeño

3 tablespoons olive oil divided
4 4- to 5-ounce skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup coarsely chopped sugar snap peas
⅓ cup chopped red onion
2 teaspoons chopped fresh ginger
1½ tablespoons chopped jalapeño pepper
2 cloves garlic chopped
1 ripe mango pitted, peeled, and cut into chunks
3 tablespoons rice vinegar or white wine vinegar

Heat 2 tablespoons oil in a wok or skillet over medium-high heat. 2. Add chicken and stir-fry until the pieces have turned white and are cooked through, about 3 to 4 minutes. Dish out and set aside. Pour in remaining 1 tablespoon oil. 3. Add snap peas, and stir-fry for about 2 minutes. Add red onion, ginger, and jalapeño pepper. Stir-fry for 1 minute. Add garlic, and stir-fry for another minute. 4. Return chicken and any accumulated juices to the pan; add mango, and stir-fry until hot, about 1 minute. Pour in vinegar, stir, and serve.