Mix egg white, vinegar and salt in a large bowl until smooth. Add chicken, coating meat well. with marinade. Cover and chill in the fridge for 30 minutes.

Bring water to a boil in a large skillet over high heat. Reduce to a simmer. Pour in the oil.

Pour off the marinade from the chicken and with a bamboo strainer gently spoon the chicken into the hot water. The water will form a layer of foam. This is normal. After 3 minutes, with your bamboo strainer or a slotted spoon, remove the chicken from the saucepan and set aside. Finish cooking chicken with recipe that follows.

Whisk all ingredients in a bowl until combined. Can be stored in the fridge up to four days. Shake well before using. Adjust seasonings to taste if desired.

Heat oil in a large pan on medium high heat.

Add in carrots, broccoli, purple onions, peppers and finally green onions- in that order- cooking each vegetable about 1 minute before adding in the next ingredient.

Add in ginger and garlic and cook for 2-3 minutes until fragrant.

Reduce heat too low. Add in sauce and cook coating vegetables well. Add in chicken. Cook one minute. Add in Edamame. Cook another minute and finally add in cashews, gently warming them with the sauce. Add in 1/4 cup water if needed. Cover and steam on low for 3 minutes.

Assemble stir fry on a large platter, sprinkle with additional reserved green onions. Serve with jasmine or brown rice and additional sweet chili sauce or Tamari.