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Combine soy sauce and cornstarch.
Chop the chicken in small bite size pieces.
Coat the raw chicken with the cornstarch and soy sauce mixture and set aside.
Heat up a wok over medium-high heat. Add sesame oil.
When the pan is hot, add the chicken into the pan and cook. Remove the chicken from the pan and set aside.
Add the chopped red onions, diced red bell peppers, and chopped green bell peppers to the pan. Allow them to soften in the pan.
Add the Thai chili peppers, followed by garlic cloves, grated ginger root, and green onion stalks. Stir everything together over the heat.
Add the chicken back into the pan and mix.
Separately, whisk seasoned rice vinegar, sugar and soy sauce together. Add this mixture into the hot wok and toss together with the ingredients.
Serve hot on its own or with a side of rice!