Combine the marinade ingredients in a large bowl and toss with the shrimp. Marinate for 2-3 hours.

Heat wok with 1 tablespoon vegetable and 1 teaspoon chili pepper oil, swirling to coat sides. Stir-fry the whole chili peppers for a few seconds. When they tum black, remove and discard.

Add onion and shrimp and stir-fry over high heat to sear the meat. Add bell pepper, and continue to stir-fry for 2 minutes. Add onion and chicken and stir-fry over high heat to sear the meat. Add bell pepper, and continue to stir-fry for 2 minutes. Gently fold in chicken broth. Blend in hoisin sauce, oyster sauce, and wine, and bring to a near boil. Add the cornstarch mixture and continue to cook until sauce thickens slightly. Sprinkle with roasted peanuts and serve over hot cooked rice.