1. Cook rice according to package directions. Meanwhile, whisk together wine, tomato paste, soy sauce, brown sugar, cornstarch, sesame oil, red pepper flakes and salt in a small bowl.
2. Heat a large skillet or wok over high heat. Add 2 teaspoons canola oil and swirl to coat. Add chicken in a single layer and cook, turning once or twice, until mostly browned, 4 to 6 minutes; set aside.
3. Add remaining canola oil, onion, garlic and ginger to skillet. Reduce heat to medium and cook, stirring often, until fragrant and onion begins to brown and soften, 2 to 4 minutes. Increase heat to high and add broth. Bring to a simmer, scraping up any browned bits. Add bok choy, cover and simmer, stirring once or twice, until bright green but still crisp, 2 to 3 minutes.
4. Add sauce, chicken and any accumulated juices to bok choy and continue cooking, stirring often, until chicken is cooked through and sauce is thickened, 3 to 5 minutes more. Sprinkle with peanuts.