Prep peanut sauce: add peanut butter, hoisin sauce, rice vinegar, honey (or agave), chili garlic sauce, soy sauce and water to a food processor, and process until smooth and creamy; set aside.

Add chicken into a bowl and add salt and pepper, toss to coat; add cornstarch, toss again to coat evenly.

Place a skillet over medium-high heat, and add in ½ cup oil. Work in batches adding chicken to pan, and cook undisturbed for 3-4 minutes until gold and crisp; stir to allow the chicken to brown on the other side for another 2 minute, until cooked through; repeat with remaining chicken.

Turn the heat down to medium, and add a drizzle more oil; add in the red bell pepper strips, and saute until crisp, about 2 minutes.

Add in garlic and ginger, stir for 30 seconds, then add the chicken back in, stir with the peppers/garlic/ginger, then pour in the peanut sauce to warm through for just a moment.

Sprinkle in the peanuts and garnish, and serve with rice or noodles.