Heat a large soup pot or Dutch oven over medium heat. Add the butter and oil and heat until hot and bubbly. Add the chopped onion, shallot, coriander, cumin and chili powder. Cook for 4-5 minutes, stirring occasionally, until soft and fragrant. Reduce the heat to medium-low and add the garlic and ginger. Cook for another minute, giving it a stir a few times.
Add the chicken broth, coconut milk, peanut butter, roasted red peppers, sweet potatoes, carrots, salt and pepper. Bring the mixture to a boil then reduce the heat slightly, cover tightly and cook for 20 minutes.
Combine the egg white, cornstarch, vinegar and oil in a medium size bow/ and stir until smooth. Slice the chicken into thin bite-size slices and add it to the egg white mixture. Stir well to coat the chicken and allow the mixture to sit for 15-20 minutes while the broth mixture continues to cook.