Peanut butter chicken thighs with caramelised nuts and steamed rice

1. 1

   For the caramel spiced nuts, preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.

2. 2

   Place the egg white in a large bowl and whisk until foamy. Add the rest of the ingredients and mix. Pour onto the prepared baking tray and bake for 15-20 minutes, or until the nuts are crisp. Set aside to cool before serving.

3. 3

   For the peanut butter chicken thighs, mix the soy sauce, rum and cornflour in a bowl. Add the chicken and mix well to ensure all the chicken is coated in the marinade. Leave to stand at room temperature for 10 minutes.

4. 4

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

5. 5

   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.

6. 6

   Add the marinated chicken and stir-fry until opaque and cooked through - approximately three minutes.

7. 7

   Add the white parts of the spring onions, the garlic and ginger and stir-fry for about 30 seconds. Pour in the peanut butter mixture and coat the other ingredients. Stir in the peanuts and cook for another 1-2 minutes.

8. 8

   Serve the chicken and sauce on plates with steamed rice, sprinkling over the green parts of the spring onion and the spiced nuts at the end.

1 serving ≈ 333 g

Nutrition values are estimates. - means data is unavailable.