Cooking is a dance of flavors, and here’s how to choreograph this delightful dish:

1. In a large bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes. This is your flavor base, reminiscent of those times I spent experimenting with different sauces and spices.
2. Place the chicken cubes in the crockpot and pour the sauce mixture over them, ensuring each piece is well coated. Stir in the red and green bell peppers.
3. Set your crockpot to low and cook for 4-5 hours, or on high for 2-3 hours. This slow, gentle cooking allows the chicken to absorb all those wonderful flavors, much like how my abuela’s dishes would simmer all day, filling the house with mouthwatering aromas.
4. About 30 minutes before serving, stir in the peanuts and the cornstarch mixture to thicken the sauce. Let the crockpot continue to cook, allowing the sauce to reach the perfect consistency.
5. Once done, garnish with sliced green onions and serve over a bed of fluffy cooked rice. This final touch adds a fresh contrast, much like the green onions my grandmother would always have on hand to finish her dishes.