Cut 1 pound of chicken into cubes. Mix 1 Tbps Hoisin sauce, 1 Tbps rice vinegar, 2 Tbps soy sauce, and chopped fresh chives. Marinate the chicken for one hour.
Remove the ends from 6 Thai peppers. Chop one carrot into slices. Put 2 Tbps peanut oil in a wok and heat peppers until blackened. Put chicken into wok (carefully!) and stir-fry. Add carrot after a few minutes, and add cherry tomatoes when nearly done. You may want to use some additional soy sauce when introducing the vegetables.
Serve over steamed rice.
This was not as flavorful as I would have liked, although the taste of the Hoisin sauce and the peppers did come through. I didn't use enough carrot.