In small bowl, stir together corn syrup, soy sauce and wine; set aside.
In medium bowl, stir together egg white and cornstarch until well blended. Add chicken; toss to coat evenly.
In large skillet or wok, heat corn oil over medium-high heat. Add red pepper; stir-fry for 10 seconds. Add chicken mixture; stir-fry for 2 to 3 minutes or until chicken turns white.
Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Garnish with green onions. Makes 4 servings.