1.   In a small bowl containing warm water, add the dry chili peppers, let soak until soft. Cut in half lengthwise and remove the seeds. Diagonally cut the chilies to about half inch or 1.5 cm sections, set aside

2.   Cut the boneless, skinless chicken breast into bite sized cubes (about 2.5 cm or 1 inch cubes) and place into large mixing bowl

3.   Add the salt, white pepper, tamari and toss well to coat evenly

4.   Add the Shaoxing cooking rice wine and the egg whites and toss to mix well

5.   Marinate for 30 minutes, tossing about every few minutes to ensure marinade is absorbed by chicken more evenly

6.   Make the sauce: in a bowl combine the salt, Lakanto sweetener, tamari or coconut aminos, apple cider vinegar and water. Stir well and set aside

7.   Using a wok or large frying pan, on high, heat up the pan and then add the oil

8.   When the oil is sizzling, add the marinated chicken cubes and all the sauce from the bowl. Toss continuously. Pan fry for about 2 minutes (time will depend on size of your cubes) so the meat is about 50% done. Scoop out of pan and set aside

9.   Add more oil to pan or wok. Add the rehydrated prepared chilis, ginger, and garlic. Fry until ingredients become fragrant

10.   Add the prepared chicken cubes and toss immediately for about 30 seconds

11.   Stir the sauce and pour over meat and toss well

12.   Sprinkle the gelatin powder over the chicken pieces that have been coated with the sauce in the wok

13.   Add the green onions (reserve a few of the darker green parts) and toss

14.   OPTIONAL: add the raw cashews or peanuts and toss continuously for 1 more minute

15.   Remove immediately. Best served when hot. Enjoy!