Sprinkle chicken with ginger, garlic and salt; set aside. Cook onion in oil in 10 inch skillet over medium-high heat 2 minutes. Add chicken mixture; stir-fry until chicken is no longer pink. Add pea pods; cook and stir 1 minute.
Combine picante sauce, cornstarch, sugar and lemon peel; Mix well. Add to skillet; cook and stir until thickened, about 2 minutes. Spoon over rice; sprinkle with almonds. Serve with additional picante sauce.
Makes 4 servings.
Cajun Country -- New Iberia, Louisiana