Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
Stir water, Knorr® Vegetable recipe mix, wine and ginger into same skillet. Bring to a boil over high heat. Reduce heat to low and stir in coconut milk. Return chicken to skillet and simmer 2 minutes. Garnish, if desired, with toasted almonds and chopped green onions.
On baking sheet, arrange chicken. Bake uncovered 20 minutes or until chicken is thoroughly cooked.