1 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ginger
1 clove garlic, minced or 1 tsp. garlic powder

1/4 c. bottled duck sauce 1/4 c. canned chicken broth 1 tbsp. soy sauce 1 tsp. cornstarch 2 tbsp. vegetable oil 1/2 c. sliced bamboo shoots 1/3 c. slivered almonds 1 c. diced red bell pepper 1 c. thinly sliced celery 1/2 c. canned baby corn 1/2 c. sliced water chestnuts

In medium bowl, combine marinade ingredients. Add chicken; let stand 1 hour.

In small bowl, combine duck sauce, broth, soy sauce, and cornstarch. Set aside.

In large skillet or wok, heat oil until nearly smoking. Add chicken and stir-fry 3-4 minutes, until meat turns white. Remove with slotted spoon and set aside.

Add vegetables and stir-fry 3 minutes. Return chicken to skillet. Stir sauce mixture until smooth and pour into skillet. Cook 1 minute, stirring constantly. Sprinkle with almonds and serve.