1. Place mango, coconut milk, brown sugar, ginger, fish sauce, lime juice, and salt in a blender and process until smooth. Set aside.
2. Place chicken tenders in a large plastic bag and use a mallet to pound them into thin pieces. Transfer to a plate and season with salt and pepper.
3. In a large skillet over medium heat, warm canola oil. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add bell peppers; cook 2 minutes more. Add chicken and cook, stirring, until it is no longer pink, about 5 minutes. Stir in sauce; simmer for 5 minutes. Add snow peas and cook another minute or two. Remove from heat, and season with more salt if desired. Cover to keep warm.
4. In a large, heavy-bottom skillet over medium-high heat, melt butter. Add rice, pressing it into a large, flat disk. Cook undisturbed until rice is golden on the underside, about 8 minutes. Place a plate on top of skillet and invert rice onto it. Season with salt and pepper if desired and serve with chicken.