coat chicken with cornflour, shaking away any excess. heat oil in a frying pan, add chicken, cook until crispy and golden; remove from pan, keep warm.
wipe frying pan clean; reheat over high heat; add snow peas, sprouts and carrot; stir fry 1 minute or until tender crisp; remove from pan. keep warm.
combine extra cornflour with stock, MAGGI chilli sauce, MAGGI original seasoning, honey and ginger; add to pan, bring to boil, add chicken, simmer 1 minute.
spoon vegetables over base of serving dish, spoon chicken and sauce over, sprinkle with peanuts.
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