Combine soy sauce, balsamic vinegar, canola oil, and cornstarch in a bowl until the cornstarch is dissolved. Add the chicken and toss to coat. Marinate chicken for 15 minutes
Combine sauce ingredients in a separate bowl, and stir until cornstarch is dissolved. Set aside.
In large wok or skillet, toast peanuts over medium heat for 3 minutes. Toss occasionally, until golden brown. Remove and set aside
In same wok or skillet over medium-high heat, add oil and crushed red pepper flakes. When flakes begin to sizzle, add bell peppers and onion. Cook for 3-4 minutes, until slightly softened. Add in garlic and ginger, and cook for 1 minute. Add chicken, combine, and cook for 5-7 minutes, until chicken is no longer pink.
Reduce heat to medium, and add snow peas. Add sauce slowly, about 1/2 Tablespoon at a time, tossing well each time.
Garnish with spring onions and peanuts, and serve over rice