- 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 chile, 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.