TOSS chicken and shrimp in medium bowl with 1 tablespoon corn starch, ginger, garlic and crushed red pepper to coat lightly; set aside.
MIX chicken broth, vinegar, oyster sauce, sugar and remaining 1 tablespoon corn starch in small bowl; set aside.
HEAT oil in wok or large skillet over medium-high heat. Add chicken and shrimp mixture and stir-fry 2 to 3 minutes or until chicken is no longer pink. Add green pepper strips and stir-fry 2 minutes. Add peanuts and stir-fry 1 minute longer.
STIR chicken broth mixture until blended, then pour into wok. Stirring constantly, bring to boil, and boil 1 minute. Serve with rice.