In a small bowl, mix together cornstarch, soy sauce, balsamic and oil. Mix the marinade with the chicken pieces and marinate in the refrigerator for at least 30 minutes.
Heat 1 tablespoon of olive oil in a wok or large sauté, pan. Drain the marinade off of the chicken and discard. Stir-fry the chicken until just translucent. Remove chicken from the wok with a slotted spoon and set aside. Add the remaining 1 tablespoon of olive oil to the pan, add ginger and garlic and stir briefly. Add chilies and fry for about 30 seconds, until aromatic. Return chicken to the pan and add peanuts. Add the sauce and stir-fry until the chicken is fully cooked. Stir in scallions and serve immediately with seamed rice.
In a small bowl, mix together all the ingredients and set aside until ready to use.
