In medium bowl, combine 3 Tbsp. soy sauce, sherry and cornstarch. Stir in chicken; let stand 10 minutes. Meanwhile, in small bowl, combine remaining 2 Tbsp. soy sauce, vinegar, hoisin, sesame oil and sugar and set aside. Stir-fry chilies in hot oil in large skillet or wok over high heat for 30 seconds, then add chicken; stir-fry 5 minutes. Add scallions, bell pepper, garlic, ginger and stir-fry 2 minutes longer. Stir in sauce mixture. Add peanuts; stir and cook for 1 minute. Serve hot.