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Canola OilRecipes
By December 14, 2021February 9th, 2022No Comments

Sweet and Sour Chinese Almond Chicken

With Mazola® Canola Oil

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  • 1 pound boneless, skinless chicken breasts, cut in 1/2-inch thick strips
  • 1 tablespoon Fleischmann’s Corn Starch
  • 1/4 cup rice vinegar OR rice wine vinegar
  • 1/4 cup sugar
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1/2 cup water
  • 1 tablespoon Fleischmann’s Corn Starch
  • 2 tablespoons Mazola Canola Oil
  • 1/3 cup sliced OR slivered almonds
  • 1 green onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger OR 1/2 teaspoon ground ginger
  • 1/8 teaspoon red crushed pepper
  • 1 red bell pepper, cut into 1/2-inch chunks
  • 1 can (8 ounces) pineapple chunks, drained
  • 8 ounces snap peas
  • Hot cooked rice


  1. Toss chicken with 1 tablespoon corn starch in a medium bowl to coat lightly; set aside.
  2. Combine rice vinegar, sugar, soy sauce, ketchup, water and remaining 1 tablespoon corn starch in a small bowl; set aside.
  3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook, stirring quickly and frequently (stir-fry), for 3 minutes or until no longer pink.
  4. Add almonds, green onion, garlic, ginger and crushed red pepper; stir-fry 30 seconds.
  5. Add red pepper, pineapple and snow peas, and stir-fry 3 minutes longer.
  6. Stir vinegar mixture until blended then pour into wok.
  7. Stirring constantly, bring to boil and boil 1 minute.
  8. Serve with rice.