Place chicken into a medium bowl.

Make marinade by mixing together soy sauce, sesame oil, rice wine, sugar, salt and pepper in a bowl. Add half marinade and 1 teaspoon cornstarch to chicken and mix well; set aside.

Make stir-fry sauce by adding 2 teaspoons cornstarch, hoisin and 1/4 cup water to remaining half of marinade; set aside.

When ready to cook, heat 11 inch Circulon Symmetry French Skillet over medium heat and add 1 teaspoon oil. Stir fry red bell peppers for 2-3 minutes until crisp-tender; reserve.

Add remaining 2 teaspoons oil to pan and heat; add marinated chicken to pan and stir-fry until cooked through, 4-5 minutes. Return bell peppers to pan and toss. Give the stir-fry sauce a stir and add to pan; toss everything together until well coated with sauce. Top with scallions and peanuts; serve.