Ingredients
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 Shredded White Chicken in Sweet and Spicy Sauce
1 cup canned mandarin oranges, drained
2 tbsp. sliced almonds
4 cups steamed white rice (optional)
Instructions
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.