Heat canola oil in large wok or skillet over high heat.
When hot and just beginning to smoke, add ginger and garlic. Stir-fry for 30 seconds (although, Kirk, with your POWERFUL wok burner you might have to decrease the time).
Add red peppers/flakes and stir-fry 15-20 seconds more.
Add chicken pieces and salt and continue to stir-fry, about 1-2 minutes.
Add wine and stir fry 30 more seconds.
Add scallions and 1/4 cup water, give everything a good stir, then cover, continuing to cook over high heat a few minutes more or just until chicken is almost cooked through.
Add sugar, stir another minute, then add cornstarch-water mixture and celery.
Stir-fry just until lightly thickened. Serve hot.