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 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.