Combine egg white, oil, cornstarch and salt, and stir well until smooth.
Pour mixture over chicken and stir to coat all pieces.
Marinate uncovered, in the refrigerator for 30 minutes.
Pour 4 cups water in saute pan, and mix in 1 Tbs canola oil.
When chicken is almost finished marinating, bring water/oil mixture to a simmer.
Carefully add chicken to the simmering water; gently stir so it doesn't clump together.
Cook just until opaque, about 1 minute.
Carefully drain chicken in a colander to remove excess water.
Add chicken to stir fried vegetables and sauce and finish cooking through.