Sweet and Sour Chicken

1/4 cup slivered almonds
1 pound chicken breasts, cut into cubes
2 Tbsp. cornstarch, divided
3 Tbsp. low-sodium soy sauce, divided
1 8oz. can pineapple chunks, undrained
1/4 c. cider vinegar
1/4 c. sugar
2 Tbsp. Ketchup
1 Tbsp canola oil
1 c. pre-chopped onion
1 tsp. ginger
1/2 tsp. minced garlic
1 c. chopped green bell pepper
1/4 c. green onions

Preheat oven to 400. Place almonds on a baking sheet, bake for 4 minutes or until toasted; set aside. Meanwhile, combine chicken, 1 Tbsp cornstarch and 1 Tbsp soy sauce; toss well to coat. Drain pineapple and reserve juice. Combine juice, remaining cornstarch, soy sauce, vinegar, sugar, and ketchup and stir with a whisk. Heat oil in a large skillet. Add chicken to pan and saute' 3 minutes. Add onion, ginger and garlic; saute' 1 minute. Stir in pineapple and green pepper; saute' 3 minutes, stirring frequently. Stir in vinegar mixture and bring to a boil for 1 minute stirring constantly. Serve over rice, top with almonds and green onions.