Using a large bowl, whisk all marinade ingredients together until well combined (soy sauce, vinegar, sesame oil and cornstarch.) Add chopped chicken and toss until well coated. Let stand at room temperature for 10 minutes.

Fill a medium saucepan with water; bring to a boil over high heat. Add broccoli florets and cook for 1½-2 minutes. Remove florets with a slotted spoon and immediately rinse in cold water or place in a bowl of ice water. Set broccoli aside.

Place a wok or large skillet over medium-high heat. Once hot, add 2 Tbsp of oil and swirl pan until well coated. Add chicken and stir fry for 4-5 minutes, or until chicken is no longer pink. Remove chicken from pan and set aside.

Add remaining 1 Tbsp of oil to pan. Add red chiles and sliced bell peppers. Cook for 3-4 minutes, stirring occasionally, or until peppers have just begun to soften.

Add garlic and ginger; continue cooking for 1 minute, stirring constantly.

Return chicken to pan. Add peanuts, broccoli and General Tso Stir Fry sauce; continue cooking, stirring often, for 2-3 more minutes, or until heated through.

Serve over white rice and garnish with green onions prior to serving.