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In a bowl, combine diced chicken with soy sauce, rice vinegar, and cornstarch. Mix well and let marinate for about 15 minutes.
In a large skillet or wok, heat vegetable oil over medium-high heat.
Add dried red chilies and stir-fry for about 30 seconds until fragrant.
Add marinated chicken to the skillet, cooking until browned and cooked through, about 5-7 minutes.
Toss in the diced bell pepper, onion, garlic, and ginger, cooking for an additional 3-4 minutes until the vegetables are tender.
Stir in roasted peanuts and green onions, drizzling with sesame oil.
Season with salt and pepper to taste.
Serve hot over steamed rice or noodles for a delicious meal!