Prepare quick-cooking rice according to package directions.
In a large pan, heat oil over medium-high heat. Add chicken, sliced into strips for quicker cooking, and cook until no trace of pink remains, about 10 minutes. Remove chicken from pan and reserve.
To the same pan on medium-high, add onion, garlic, vegetables and stir-fry until vegetables are tender, stirring often. Put chicken back in the pan, cover, and reduce heat to very low.
In a medium pan, stir together stock, soy sauce, vinegar, peanut butter, and ginger. Increase heat and bring to just below a boil, stirring occasionally. Reduce heat to low and allow to simmer until sauce thickens a little.
Sprinkle peanuts on each serving. Drizzle sauce on top or revenue in a bowl on the side.