Tony Singh cooks chicken thighs with peanut butter sauce, caramelised nuts and steamed rice on Saturday Kitchen Live.

Tony says: “Satay-style chicken pieces served with spicy, sweet roasted almonds and cashew nuts.”

The ingredients for the sauce are: 1 tbsp Chinese black vinegar, or good-quality balsamic vinegar, 100g crunchy peanut butter, 1 tsp soy sauce, 2 tbsp sesame oil, 1 tsp Sichuan peppercorns, toasted then ground, 2 tbsp peanut oil, 8–10 small dried red chillies, 6 spring onions, white and green parts separated, thinly sliced, 6 garlic cloves, 5cm piece fresh root ginger, peeled and finely chopped or grated and 500g unsalted dry-roasted peanuts.

To prepare the sauce, combine the vinegar, peanut butter, soy sauce, sesame oil and Sichuan peppercorns and mix until smooth in a bowl.

Then heat a wok or large heavy-based pan over a high heat. Add the peanut oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant.