In a bowl, combine marinade ingredients: egg white, soy sauce , rice wine, canola oil, cornstarch, and salt. Whisk together until well-blended.
Add chicken and stir to fully coat.
In another bowl, combine sauce ingredients: chicken broth, soy sauce, rice wine, rice vinegar, brown sugar and cornstarch. Whisk together until well-blended. Set aside.
In a wide skillet or wok over high heat, add about 2 tablespoons of oil and swirl to coat bottom. Heat oil until shimmering.
Add chicken and cook until lightly browned. Remove from pan and keep warm.
Wipe down wok and add the remaining 1 tablespoon of oil. Heat until shimmering.
Add garlic and ginger and cook for another 30 seconds or until fragrant.
Add peanuts and cook, tossing regularly, for about 30 seconds or until lightly browned. Remove from pan and set aside.
Add garlic and ginger and cook for about 30 to 40 seconds or until aromatic.
Add zucchini and chestnuts and cook, tossing regularly, for about 1 to 2 minutes or until tender yet crisp.
Add bell peppers and cook for another 1 minute. Remove vegetables from wok and keep warm.
Wipe down wok as needed. Add the remaining 1 tablespoon oil and swirl to coat bottom of pan. Heat oil until almost smoking.
Add chili peppers and cook, stirring regularly, for about 10 to 20 seconds or until peppers begin to blacken and oil is slightly fragrant.
Add sauce ingredients (whisk again to disperse cornstarch which may have settled in the bottom) and bring to a boil.
Add chicken, peanuts, and vegetable mixture. Continue to cook, stirring regularly, for about 1 to 2 minutes or until heated through and sauce is thickened. Serve hot.