Pat the chicken dry with paper towels; season with salt and pepper. In a medium bowl, combine the cornstarch, sherry vinegar, and half the soy sauce; stir until the cornstarch is dissolved. Add the seasoned chicken; stir to coat. Set aside to marinate, stirring occasionally.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s); thinly slice crosswise (for a milder dish, discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, remaining soy sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the sliced pepper(s) as you'd like, depending on how spicy you'd like the dish to be.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add the sliced white bottoms of the scallions and 1/4 cup of water (or 1/2 cup for 4 servings). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated chicken (including any liquid) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked broccoli and cooked chicken (including any sauce from the pan). Garnish with the peanuts and sliced green tops of the scallions. Enjoy!