Heat the peanut oil in a large skillet or wok over medium-high heat. Add the chicken and stir, cooking for 2 minutes.
Add the peanuts, red bell pepper, garlic and ginger to the skillet, stirring and cooking for an additional 3 to 4 minutes, or until the chicken is cooked through and no longer pink.
Meanwhile combine the soy sauce, rice vinegar, Sriracha, sesame oil and cornstarch in a small dish and whisk to combine. Add the sauce and green onions to the skillet and cook, stirring, until the sauce thickens and coats the chicken.
Remove chicken from heat and stir in the cilantro. Serve the chicken over hot cooked rice with lime wedges on the side. Enjoy!