Peach and Mango Chicken

I recently purchased a fairly large basket of Ontario peaches and there's just too many for me to eat as is. Tonight's creation is an attempt to use put these delicious little peaches to work in my entree. I only had dehydrated mango slices in my cupbord, but a real mango would've made this even better.

Ingredients
1 Tbsp olive oil
1 large boneless, skinless chicken breast, cut into bite-size pieces
10 mushrooms, sliced
2 cloves garlic
4 small Ontario peaches (or 2 large peaches), peeled and sliced
1 mango, peeled and diced (or in my case, 5 slices of dehydrated mango, soaked in warm water for 10 minutes)
Juice of 1 lime
1 1/2 tsp cinnamon
1 Tbsp brown sugar
pinch each of salt and pepper
1/4 tsp chili flakes

Directions:
Heat oil in a large non-stick skillet over medium-high heat. Add chicken pieces to skillet and cook until no pink is showing. Add the sliced mushrooms and garlic, and cook until the mushrooms are tender and reduced in size. Add the cinnamon, salt, pepper and chili flakes and stir. Squeeze the juice of 1 lime over the mixture and add the peaches, mango and brown sugar. Turn heat down to medium and let cook until the peaches are warmed through and slightly soft.

Serve over pasta or rice.