In a large resealable plastic bag set in a deep bowl, combine rice vinegar, soy sauce, brown sugar and ginger. Add chicken strips. Seal bag and turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Drain chicken, discarding marinade. Thread chicken onto two 10- to 12-inch-long skewers. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until chicken is no longer pink, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken skewers on grill rack over heat. Cover and grill as above.)
In a small bowl, combine peach, sweet pepper, onion, cilantro, lime juice and jalapeno pepper. Serve chicken skewers with peach salsa.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.