In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, and chili paste. Set aside.
In a separate bowl, toss the chicken pieces with cornstarch until well coated.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through and slightly browned. Remove chicken from the pan and set aside.
In the same pan, add a bit more oil if needed and sauté garlic, ginger, and peanuts for a minute.
Add diced bell peppers and cook for another 2-3 minutes until slightly softened.
Return the cooked chicken to the pan, along with the prepared sauce. Stir well to coat everything evenly and cook for another 2-3 minutes.
Stir in chopped green onions and cook for another minute.
Serve the Gong Bao Chicken over cooked white rice and enjoy!
