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In a medium bowl, toss together the chicken, 1 tablespoon arrowroot powder/cornstarch, 1 tablespoon sherry, and 1 tablespoon soy sauce.
To make the sauce: Combine ½ cup water, ⅓ cup soy sauce, 1 tablespoon sherry, the honey, hoisin, balsamic, peppercorns, and 1 teaspoon arrowroot powder/cornstarch.
Heat 2 tablespoons of oil over medium heat. When the oil shimmers, add another 1-2 tablespoons oil, the chicken and cook, tossing 1-2 times, until it becomes crispy, about 5 minutes. Add the bell peppers, fresno peppers, garlic, and ginger, cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil, peanuts and green onions, cook another 2 minutes.
Serve the chicken over bowls of rice. Top with additional green onions.