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PdfIn a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.
Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set greens aside for garnish.
In a small bowl, whisk together the remaining ¼ cup soy sauce, remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.
Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add ½ tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds. Serve immediately with extra sriracha, if desired.