Cut the chicken into bite size pieces and place in a bowl. Add the cornstarch and mix to coat the chicken pieces. Set aside.

Prepare the sauce by mixing the soy sauce, rice wine, vinegar, sugar, salt and sesame oil in a bowl. Set aside. Make the cornstarch water mixture and set aside.

Heat 2 tablespoons of the vegetable oil in a wok or stir-fry pan over medium-high heat. Add the chicken, and cook, tossing the pieces frequently, for 2-3 minutes or until the pieces are white. Dish the chicken out and set aside. Add the remaining tablespoon vegetable oil to the pan. Add the chili peppers and cook them briefly until they begin to turn color. Add the scallions and ginger and return the chicken to the pan. Stir-fry briefly, mixing the ingredients in the pan. Pour in the sauce and toss the ingredients around the pan. Add the peanuts and mix them in. Give the cornstarch mixture a stir and add it to the pan. Stir-fry until the sauce has thickened and coats the ingredients. Dish out and serve.