Stir sherry, soy sauce, and cornstarch in a small bowl.

Add chopped chicken and mix well.

Set aside and let sit for 30 minutes.

Stir rice vinegar, soy sauce, and sugar in a small bowl; set sauce aside.

Heat olive oil in a large nonstick skillet over medium-high heat.

Add chicken and cook, tossing occasionally, until lightly browned all over but not fully cooked.

Remove chicken from pan and set aside.

Add more olive oil to pan.

Add bell pepper and cook, tossing occasionally, until browned.

Add scallions, ginger, garlic, and pepper.

Cook, mixing well, until very fragrant.

Add the chicken back to pan and pour over the sauce.

Cook until liquid is nearly evaporated and coats chicken.

Toss in peanuts and season with salt and pepper if needed.

Plate over jasmine rice and top with more green onion, enjoy!