Step 1) Toss chicken with 1 tablespoon corn starch in a medium bowl to coat lightly; set aside.
Step 2) Combine rice vinegar, sugar, soy sauce, ketchup, water and remaining 1 tablespoon corn starch in a small bowl; set aside.
Step 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.
Step 4) Add almonds, green onion, garlic, ginger and crushed red pepper; stir-fry 30 seconds. Add red pepper, pineapple and snow peas, and stir-fry 3 minutes longer.
Step 5) Stir vinegar mixture until blended then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.