Cut the chicken into bite sized pieces, about an inch big. Whisk to combine the cornstarch, soy sauce, and rice cooking wine, and add the chicken. Toss to coat, then let this sit while you make the rest of the recipe.
For the sauce, whisk together the black vinegar, rice cooking wine, sugar, sesame oil, water, and cornstarch. Set aside.
Heat a wok or high sided skillet over medium high heat, then add one tablespoon of grapeseed oil. Add half the marinated chicken, and let sit for 1 minute, without stirring, so the chicken can brown. Then stir the chicken and continue cooking for 2 minutes until the chicken is mostly cooked. Remove the chicken from the pan and repeat with the other half of chicken.
After removing all the chicken, there should still be some residual oil left in the pan. If not, add another tablespoon. Add the garlic, ginger, scallions, and chiles, and stir for 30-60 seconds, until fragrant. Add the bell pepper and celery, and cook for about a minute, until slightly softened. Then add the mostly cooked chicken, the peanuts, and the sauce to the pan. Cook for 2-3 minutes, stirring the whole time, until the sauce thickens and the chicken is completely cooked through. Serve hot with rice, if desired.