Cut the chicken into thin slices about an inch in size. Put them in a large bowl.
Add all the marinade ingredients to the bowl and mix well with the chicken. Set aside for about 20 minutes. You can also refrigerate overnight. While the chicken is resting, prep the stir fry ingredients.
Heat oil in a shallow pan with about ½ inch oil. Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with kitchen towel paper.
Mix all the stir fry sauces in a bowl. Make a slurry with mixing the cornstarch and water.
In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic and green chili pepper. Saute for a minute.
Add onions, red and green bell pepper. Saute for 1-2 minutes. Add the white part of the spring onions and saute for another minute.
Add the mixed sauces. Then add the cornstarch slurry. Mix and cook till the sauce thickens. Add the chicken and toss for a minute till the sauce coats the chicken.
Garnish with green part of spring onions and sesame seeds. Serve immediately.