Using a medium bowl, whisk the cornstarch with 1 tablespoon of water. Add the remaining ingredients (chicken, rice wine vinegar, soy sauce, sesame oil and brown sugar); toss until well combined. Cover and refrigerate for 30-60 minutes. (Note: This is a good time to cook the white rice for later.)

Using a medium bowl, whisk the cornstarch with 1 tablespoon of water. Add the remaining sauce ingredients (rice wine vinegar, soy sauce, sesame oil, hot chili paste, vinegar and brown sugar); stir until well combined. Set sauce aside.

Using a wok or large skillet, add vegetable oil and place over medium-high heat. Once hot, add red pepper flakes and peanuts; stir fry, stirring constantly, for 2 minutes. Remove peanuts and red pepper flakes from wok and place in a medium bowl.

Remove chicken from marinade and place in wok. Stir fry, stirring constantly, for 3-4 minutes, or until chicken is mostly cooked through. Remove chicken from wok and place in bowl with peanuts.

Add remaining ingredients (zucchini, bell pepper, green onions, garlic and water chestnuts) to the wok. Stir fry, stirring constantly, for 2-3 minutes.

Add peanuts, red pepper flakes, chicken and sauce; stir until well combined. Stir fry, stirring often, for 3-4 minutes, or until chicken is fully cooked and sauce has begun to thicken.

Remove ingredients from wok and serve over cooked white rice.