HEAT oil in large frypan; add almonds. Cook and stir over medium heat 2 minutes or until toasted. Remove almonds with slotted spoon; set aside.
ADD chicken to frypan. Cook and stir over medium-high heat 3 minutes or until chicken is no longer pink.
ADD sauce, ginger, beans, carrots and fruit; heat thoroughly. Serve over rice. Sprinkle with almonds.