Prepare all the ingredients. Heat 2 teaspoon of the sunflower or olive oil in a wok or large frying pan. Add the chicken, and fry stirring over a high heat until browned. Remove from the pan and set aside.
Reduce the heat and add the remaining sunflower or olive oil. Add the peppers, sugar snap peas, spring onions garlic and chilli and stir fry for 3 to 4 minutes until softened.
Return the chicken to the pan. Add the peanut butter and stock to the pan, and stir until well combined. Cook for a further 3 to 4 minutes or until the chicken is cooked through.
Mix the cornflour with the soy sauce to form a smooth paste. Stir in the cornflour mixture into the pan along with the sesame oil. Cook stirring, until thickened.
Serve with noodles or rice sprinkled with the roasted peanuts and garnish with coriander if desired.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.