Cook rice as directed on package.
Using a medium sized mixing bowl, add balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, and pepper. Whisk together and set aside.
Using a large skillet, add 2 tablespoons olive oil and heat over medium. Season chicken with salt and pepper and add to hot skillet. Cook each side for 5-6 minutes.
While chicken cooks, cut broccoli into small florets and remove any stems on sugar snap peas.
Add the sauce to the skillet once chicken has cooked on both sides. Allow sauce to heat for 1 minute, stirring.
Add veggies and water. Cover skillet and cook for 3-4 minutes, allowing veggies to steam. Stir to coat veggies and chicken.
Serve over rice with cubed mango on the side.