Make the sauce: In a small mixing bowl, whisk together the chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, granulated sugar, and cornstarch until smooth; set aside.
Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium-high heat.
Season the cubed chicken lightly with salt (about 1/4 teaspoon), add to the hot skillet, and cook, turning occasionally, until cooked through and internal temperature reaches 165°F, about 6 minutes; transfer chicken to a plate.
Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced onion, minced ginger, and minced garlic; sauté about 1 minute until fragrant.
Add the yellow and red bell peppers and the snow peas; sauté for about 2 minutes until vegetables are crisp-tender.
Whisk the sauce once more, pour it into the skillet over the vegetables, and cook while stirring until the sauce thickens and the vegetables are tender, about 2 minutes.
Return the cooked chicken to the skillet, toss to coat and warm through; taste and season with additional salt if needed.
Serve the stir-fry over prepared rice and top with chopped peanuts, sliced green onions, and sesame seeds.
