A simplified version using bell peppers and pre-roasted peanuts for speed.
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In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch to create the sauce.
Toss the cubed chicken with one tablespoon of the sauce mixture and let it sit for 5 minutes.
Heat one tablespoon of oil in a large skillet or wok over high heat.
Add the chicken to the pan and sear until browned and cooked through, then remove chicken and set aside.
Add the remaining oil to the same pan and stir-fry the chopped bell peppers for 3-4 minutes until tender-crisp.
Stir in the garlic, ginger, and chili flakes, cooking for 30 seconds until fragrant.
Return the chicken to the pan and pour in the remaining sauce mixture, stirring until the sauce thickens and coats everything.
Stir in the pre-roasted peanuts just before serving to keep them crunchy.
