Kung Pao Chicken

WHAT YOU'LL NEED

• 1 Knorr Chicken Stock Pot
• 2 tbsp reduced salt soy sauce
• 1 tbsp tomato puree
• 1 tsp caster sugar
• 1 tsp cornflour
• 400 grams chicken breast fillets skinless, diced
• 1 tbsp sunflower oil
• 1 clove garlic, crushed
• 2 cm piece root ginger, finely grated
• 3 large whole dried chillies, finely chopped
• 300 grams canned water chestnuts, drained and chopped
• 20 ml rice wine vinegar
• 60 grams dry-roasted peanuts