Marinate the chicken - In a medium bowl, combine diced chicken, 1 ½ teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper. Set aside while preparing the other ingredients.
Stir fry sauce - Whisk in a medium bowl, 3 tablespoons water, 3 tablespoons soy sauce, rice vinegar, honey, and 1 tablespoon sesame oil. Set aside.
Cornstarch slurry - Whisk in a small bowl, 1 teaspoon cornstarch, and 2 teaspoons water. Set aside.
Heat a wok or large saute pan over medium-high heat. Add vegetable oil. Once hot, add the marinated chicken to the pan in a single layer. Cook without moving for 2 minutes. Stir and cook until no longer pink, about 2 minutes. Transfer to a clean bowl.
Turn the heat down to medium and add the onions, stir-fry for 1 minute. Add the bell peppers, stir-fry for 1 minute. Add the garlic, ginger, and chili peppers, and cook for 1 minute.
Add the chicken back to the pan. Add the sauce and allow it to heat and bubble, 1 to 2 minutes.
Mix the cornstarch slurry and then gradually add it to the pan, stirring to combine. Stir and cook until the sauce thickens, about 1 minute.
Garnish with peanuts and green onions. Serve warm.
Serving Size: 1 ½ cup
Spice Level: Add some of the dried red chilies seeds to increase the heat. Alternatively, add ¼ teaspoon of chili oil or chili sauce like sriracha or sambal oelek at the end of cooking. Adjust to your tolerance.
Storing: Cool completely and store in an airtight container for up to 5 days. Cover and reheat in the microwave in 30-second intervals until hot.
Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.