Chicken Sty Fry

1 pound boneless, skinless chicken breast halves
1 large egg white
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pound celery, thinly sliced on the diagonal
1 (3 inch) piece of fresh ginger, peeled and thinly slivered lengthwise
1 jalapeno chili, red or green, slivered lengthwise (ribs and seeds removed, for less heat, if desired)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sugar
4 scallions, cut in 3-inch lengths

Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white, cornstarch, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until smooth. Add chicken strips, and toss to coat.

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of coated chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add another tablespoon vegetable oil to skillet, and brown remaining chicken in same manner.

Add celery, ginger, and jalapeno to remaining oil in skillet (add additional oil, if necessary); cook, tossing, until celery is crisp-tender, 4 to 5 minutes.

Stir vinegar, sesame oil, and sugar in with vegetables. Add scallions and cooked chicken; toss, until combined and heated through, 1 to 2 minutes. Serve immediately.