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In a medium bowl whisk together the rice vinegar, baking soda, corn starch, and soy sauce.
Add the chicken, stir to coat, and set aside for 10 minutes.
In a medium bowl or in a liquid measuring cup, whisk together the sauce ingredients. Set aside.
Add 2 tablespoons to a large skillet over medium-high heat.
Add chicken and saute over medium-high heat for 2-4 minutes until browned on the outside. (Chicken may not be completely cooked through yet - that's okay). Use a slotted spoon to transfer chicken to a bowl and cover to keep warm.
Add remaining 2 tablespoons of oil to the pan. Stir in red bell peppers, garlic, peanuts, dried chili peppers, for 2 minutes.
Add sauce and stir.
Return chicken to the pan and cook 2-4 minutes longer until sauce is thickened and chicken is cooked through all the way.
Stir in green onions, serve over rice or noodles. Enjoy!