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3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces

1 large egg white

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon plus 2 teaspoons cornstarch

5 teaspoons low-sodium soy sauce

Kosher salt

1 tablespoon sugar

Freshly ground black pepper

4 tablespoons peanut or vegetable oil

2-inch piece ginger, sliced paper thin

5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated

2 red bell peppers, sliced

1 cup frozen corn kernels, thawed  

Cooked brown rice, for serving