In a small bowl, combine the soy sauce, rice wine, brown sugar, siricha and cornstarch. Add enough of this sauce to cover the diced chicken set aside and let marinade for 1 hour.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger, dried chilis and garlic for 30 seconds. Add the chicken and stir-fry for 2 minutes or until evenly browned. Add the vegetables and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Top with peanuts and serve immediately.