Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown; about 1 minute. Remove with slotted spoon and set aside.
Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes.
Reduce heat to medium. Return peanuts to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over freshly cooked rice.