Heat 2 tsp peanut oil in a large skillet or wok over medium-high heat.
Add the bite-size chicken pieces and stir-fry for about 2 minutes until the edges begin to brown.
Add 1/4 cup honey-roasted peanuts, chopped red bell pepper, minced garlic, and minced ginger; cook, stirring, for 3–4 minutes until the chicken is cooked through and the pepper has softened.
Meanwhile, whisk together 1 tbsp soy sauce, 2 tsp rice vinegar, 1 tsp Sriracha, 1 tsp sesame oil, and 1 tsp cornstarch in a small bowl until smooth.
Pour the sauce and the sliced green onions into the skillet and cook, stirring, until the sauce thickens and coats the chicken, about 1–2 minutes.
Remove the pan from the heat and stir in 1 cup chopped fresh cilantro.
Serve the stir-fry over hot cooked rice with lime wedges on the side.
