Cantonese Sweet And Sour Chicken

• 3 boneless skinless chicken breasts
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon minced fresh gingerroot
• 1 tablespoon fresh minced garlic (or to taste)
• 1 (11 ounce) can mandarin orange segments
• 2/3 cup Kikkoman sweet and sour sauce
• 2 tablespoons oil, divided
• 1/2 lb fresh snow pea (frozen is okay also, just dry well)
• 1 bunch green onion, chopped
• 1 cup whole almonds or 1 cup sliced almonds

1. Cut chicken into 1-in pieces.
2. Combine the next 4 ingredients, stir in chicken; let stand for 15 minutes.
3. Meanwhile drain canned oranges and reserve 1/4 cup syrup.
4. Blend syrup with sweet and sour sauce.
5. Heat 1 tbsp oil in a hot wok or large skillet over med-high heat.
6. Add chicken cubes and stir-fry 2 minutes; remove; set aside.
7. Heat remaining oil in the same wok or frypan; add snow peas and stir-fry 1 minute.
8. Add green onions and stir-fry 30 seconds.
9. Add in chicken, almonds and sweet and sour mixture; cook stirring until all ingredients are coated with sauce.
10. Gently stir in orange segments; heat through.

chicken breasts, cornstarch, soy sauce, fresh gingerroot, garlic, orange segments, sweet, oil, fresh snow, green onion, almonds

Taken from www.food.com/recipe/cantonese-sweet-and-sour-chicken-75159 (may not work)