A big skillet with medium-high heat should be used to heat the oil. Add the chicken to the skillet, season both sides with salt and pepper, and cook for 2 minutes per side until browned. In the meantime, combine the rice vinegar, brown sugar, soy sauce, and orange juice in a small bowl. Transfer the chicken to a platter and set it aside after it has browned.

Cook the ginger and garlic in the pan for 30 seconds while stirring. The peaches, soy sauce combination, and chicken stock should all be added to the pan. Once the sauce has properly thickened and the peaches are tender, increase the heat to high and simmer, uncovered, for about 6 minutes.

While waiting, toast the almonds in a dry skillet over medium-high heat, stirring regularly, for about 2 minutes, or until they are aromatic and golden brown.

Serve the chicken with the sauce on top and the toasted almonds on the side.