Tony Singh chicken thighs with peanut butter sauce and caramelised nuts recipe on Saturday Kitchen

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.