Mix sauce ingredients and set aside. Heat both the canola and sesame oils in a large skillet or wok on medium high heat. Add the Chile peppers, garlic and ginger and saute for about one minute. Add chicken and lightly brown for about 4 minutes stirring frequently so garlic and ginger don't burn. With a slotted spoon, remove chicken, garlic, ginger and chile pepper leaving the now infused oil in pan. Add the carrots and saute for about 1 minute then add the red bell pepper and celery. Saute for about one minute and then add half of the scallions. Also add the bean sprouts, snow pea pods and saute for another minute. Add the chicken, garlic, ginger back into the pan along with the sauce. Stir constantly for about two minutes or until sauce has reduced slightly and chicken is warmed through. Season with salt if needed. Serve over white rice. I usually have a little extra lite soy sauce on the side. Garnish with the remaining scallions.