2 boneless, skinless chicken breast halves
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. minced fresh ginger root
1 (11 oz.) can mandarin orange segments
2/3 c. Kikkoman sweet and sour sauce
2 tbsp. oil, divided
1/2 lb. fresh snow peas
1 bunch green onions
1 c. almonds

Cut chicken into 1 inch pieces. Combine next 3 ingredients, stir in chicken. Let stand 15 minutes. Meanwhile, reserving 1/4 cup syrup, drain oranges, blend syrup with sweet and sour sauce. Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 2 minutes; remove.

Heat remaining oil in same wok. Add snow peas, stir-fry 1 minute. Add green onions, stir-fry 30 seconds. Add chicken, almonds, sweet sour mixture, cook, stirring until all ingredients are coated with sauce. Gently stir in orange sections, heat through.