• 1 tbsp. canola oil
• 4 cups snow peas, trimmed
• 2 green onions, sliced diagonally
• 1 tbsp. minced fresh gingerroot
• 2 tbsp. cooking sherry
• 1 tbsp. rice wine vinegar
• 4 tsp. soy sauce
• 1 tsp. brown sugar
• 1 (10 oz.) can Chicken in Water, drained
• 3 tbsp. Sweet Chili Sauce
• 1 cup canned mandarin oranges, drained
• 2 tbsp. sliced almonds• 4 cups steamed white rice (optional)

In large sauté pan or wok, heat oil over high heat; cook snow peas, green onions, and ginger, stirring, for 1 to 2 minutes or until snow peas start to soften but are still crisp. Stir in cooking sherry, rice wine vinegar, soy sauce and brown sugar; cook for 30 seconds. Add chicken tossed in sweet chili sauce and mandarins to pan; cook, stirring, for 1 to 2 minutes or until heated through. Garnish with almonds. Serve over steamed rice (if using).

Tip: Add 1/4 cup chopped water chestnuts to the stir-fry for extra crunch.