In a medium bowl, combine 1 tablespoon soy sauce, rice wine and
1 teaspoon cornstarch. Whisk until smooth then add the chicken and
toss to coat. Marinate 15 minutes.
Make sauce: In a small bowl, whisk together remaining 3
tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken
broth, apple cider vinegar, hoisin sauce, sesame oil and garlic
chili paste. Whisk until evenly combined.
In a large skillet over medium-high heat, heat vegetable oil.
Add chicken and cook until golden and almost cooked through, about
10 minutes. Remove from heat.
Add a drizzle of oil and the bell pepper. Cook until tender,
about 5 minutes, then stir in garlic and cook until fragrant.
Return chicken to skillet and pour in sauce. Stir to combine
and bring mixture to a low simmer. Cook until the chicken is cooked
through and the sauce has thickened, about 2 minutes.