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While the chicken marinates, make a sauce for sauteeing. Use a small bowl to stir your ingredients together. Combine your wet ingredients first: 2 teaspoons balsamic vinegar; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil. Then whisk in 2 teaspoons of cornstarch.  Chinese black vinegar works just as well as balsamic.  Add 2 teaspoons of sugar for a touch of sweetness. Ground Sichuan peppers also make a nice addition. Use your remaining time to cut and measure your other ingredients. Mince 2 cloves of garlic. Chop half of a green bell pepper and half of a red bell pepper into rough chunks. Slice 4 scallions (slice the white parts very thinly, while cutting the green parts into inch-long strips). Once you’re done, measure out the following: ½ teaspoon crushed red pepper flakes; ¼ teaspoon ground ginger; ¼ cup roasted peanuts.  Instead of fresh peppers, spice your dish up with about 8 dried red chiles, with whole or halved, with or without the seeds and membranes.  You can add 1 ounce of hot chile paste to your sauce instead of whole chiles. Once your chicken has marinated, set a large skillet or wok on your stovetop. Coat it with 1 to 2 tablespoons of cooking oil (peanut or vegetable), as needed. Set the burner to high.
Make your sauce. Prep the rest of ingredients. Preheat your skillet.