Cook the chicken breasts in a skillet over medium heat until cooked through. Remove from the skillet and let cool. Cut the chicken into bite-sized pieces.

In the same skillet, add the peanuts, red and green bell peppers, carrots, red onion, and garlic. Cook until the vegetables are tender-crisp.

In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes. Pour the sauce over the vegetables in the skillet and stir to coat.

Add the cooked chicken back to the skillet and cook for an additional 2-3 minutes, until heated through.

Garnish with chopped green onions and serve.