Cook the rice according to the instructions on the package.
In a large glass measuring cup, whisk together all the ingredients for the sauce and set aside.
Heat a large wok or skillet over high heat. When it is nice and hot, add a few tablespoons of water to it and immediately throw in all of the sliced chicken. Cook the meat until it gets completely opaque, about 2 to 3 minutes. Sprinkle generously with salt and pepper and transfer to a shallow bowl. Reserve.
Return the wok to the heat source and add the vegetables, all in one go. Sprinkle with salt and saute for about 1 minute, until the veggies are just slightly softened and fragrant. Transfer to another shallow bowl and reserve.
Return the wok to the heat source once again, lower the heat to medium and pour in the sauce; stir continuously for about 30 seconds, until the sauce is slightly thickened, and then return the chicken to the pan. Mix until the meat is completely coated with the sauce and remove from heat.
Divide the rice, vegetables and chicken equally between your serving plates, and garnish with a pinch of chopped peanuts, if desired.