Spicy Peanut Chicken

This recipe is from cookbook called Practical cookery Chinese. This cookbook is a Parragon publishing.
Recipe didn't have snow pees and bean sprouts. I would like to add more vegetables. It worked.
Ingredients

10 1/2 oz skinless, boneless
chicken breast halved
2 tbsp peanut oil
1 cup peanuts
1 tsp chili sauce
1 green bell pepper, cut into strips
1 cup snow peas
1 cup bean sprouts 
cooked rice to serve


Sauce
2/3 cup chicken stock
1 tbsp chinese rice wine
1 tbsp light soy sauce
1 1/2 tsp light brown sugar
2 garlic cloves, crushed
1 tsp grated fresh gingerroot
1 tsp rice wine vinegar
1 tsp sesame oil
Preparation Method

Put half of the peanuts in a food processor and process until almost smooth. Add a little stock to form a softer paste.  
To make the sauce add all the sauce  ingredients to the bowl with  peanuts paste. Set aside
 Heat the peanut oil in a heated wok or skillet.
Add the peanuts to the wok and stir fry for 1 minute. Remove the peanuts with draining spoon and set aside.
Add the chicken to the wok and cook for 3-4 minutes.
Stir the  green bell pepper, snow peas and bean sprouts cook 2 minutes.
Add that sauce to the wok and mix well until all the ingredients are thoroughly combined.
Sprinkle the sesame oil into the wok, stir and cook for 2 minutes. Transfer the spicy peanut chicken to a warm serving dish and serve hot with rice.