Clean chicken of any visible fat and gristle. Cut into half inch cubes. Place in a bowl and add 1 tablespoon of soy sauce. Mix to combine. Place in refrigerator for 15 minutes.

Heat 2 tablespoons of vegetable oil in skillet over medium high heat. When oil is hot add chicken and quickly stir fry it until no pink is visible. Place all contents of skillet in a bowl.

Heat 2 tablespoons of oil in the same skillet over medium heat. Add 6 tablespoons of sliced green onion to skillet. Stir until slightly wilted. Add garlic paste and ginger paste. Reduce heat to low. Add orange peel, water chestnuts, sugar, chicken bouillon granules, rice vinegar, remaining soy sauce, sesame oil, peanut oil, and any accumulated liquid in the bowl containing cooked chicken into skillet. Heat boiling, then reduce heat to simmer. Simmer until no sugar grains remain, about 2 minutes. Sauce can be turned down to low at this point and kept warm until ready to finish dinner.

When ready to complete the dish, bring sauce back to a simmer and add dried red peppers and simmer for 1 minute, longer if you want a spicier dish, the longer the peppers simmer the more heat they give off. Add chicken and heat through.

Combine cornstarch and water in a bowl or small cup. Bring mixture to a boil, add corn starch mixture and stir until thickened.

Serve with jasmine rice.