Make the peanut dressing. Stir together the peanut butter, grated ginger, rice vinegar and honey. Add water, a tablespoon at a time, until the mixture is pourable but still thick. Mix in enough fish sauce to create the right balance.
With the knife held at a 45-degree angle, cut the chicken fillet into six slices about a quarter of an inch thick. Sprinkle generously with salt and pepper. Pour in the rice wine. Mix. Add the corn starch and mix again.
Heat enough cooking oil to reach a depth of one inch. Fry the chicken slices until browned and crisp, about two minutes per side. Drain and set aside to cool a bit.
In a large bowl, toss together the red cabbage, Romaine lettuce, bell pepper, beans, nuts and peaches. Add the chicken and toss again.
Pile the salad in a bowl. Drizzle the peanut dressing on top.