MIX the rice wine, 2 teaspoons of cornstarch, and 1/2 teaspoon of seasme oil; STIR into the chicken cubes and let stand for 15 minutes2COMBINE the soy sauce, vinegar, sugar, water, and the remaining cornstarch and sesame oil; set aside3HEAT and electric skillet until very hot (375); ADD a dash of the cooking oil and the whole red chilies; STIR-FRY for a brief time until chilies turn black4ADD the garlic and ginger to the chicken mixture, ADD a tablespoon of cooking oil to the skillet, and STIR-FRY until the chicken is cooked through, becoming a light tan in color5ADD the remaining oil, the peanuts and the bell pepper to the skillet and continue to STIR-FRY for another 30 seconds, or until the pepper becomes translucent in color6ADD the soy sauce-vinegar mixture; TOSS with chicken until coated; REMOVE and DISCARD the chilies.