To make the marinade, dissolve the Knorr Chicken Stock Pot in 2 tablespoons of boiling water. Add the soy sauce, tomato puree, sugar and corn flour.
Add the chopped chicken to the marinade and coat well.
Heat oil in a wok or large frying pan over high heat. Add the chicken pieces and cook for 8 minutes, until starting to colour.
Add the garlic, ginger, whole chillies, water chestnuts and rice wine vinegar and cook for a further 3 minutes until garlic and ginger have softened and chicken is cooked through thoroughly. Add the roasted peanuts just before serving.