Heat cast iron pan on medium-high heat, stir dry chilies for about 30 seconds and transfer them into a bowl.
Add ½ tablespoon olive oil to the pan, add bell pepper. Stirring occasionally for about 2 minutes until crisp-tender. Remove from heat.
Heat ½ tablespoon olive oil in the pan, add cubed chicken and fry on medium heat for 15-20 minutes. Stirring until the edges are golden brown. Remove from heat.
Add remaining 1 tablespoon olive oil into the pan, stir in garlic and ginger.
Then pour in rice wine, hoisin sauce, dark soy sauce, lite soy sauce, and sugar. Bring them to a boil while stirring.
Once the sauce begins to thicken slightly, add the chicken and pepper back into the pan.
Stir in rice vinegar, scallion, white pepper, and sesame oil. Toss well with unsalted peanuts for a further 1 minute.
Serve immediately with cooked rice.