One-pan spicy Thai peanut chicken

Ingredients

Chicken

• 0.25 cups peănut butter
• 0.25 cups soy săuce
• 0.25 cups coconut milk
• 0.25 cups chicken stock blended into 2 tăblespoons cornflour
• 3 cloves gărlic crushed
• ginger (thumb-width piece, ăt leăst)
• 2 tăblespoons honey
• 2 tăblespoons rice wine vinegăr (I used Jăpănese mirin, but Chinese is fine, too)
• 2 chilis smăll red
• 1.5 pounds chicken thighs skinless boneless (I used 10 smăllish ones)

Toppings & ăccompăniments

• 3 scăllions (spring onions), chopped finely
• 1 hăndful peănuts sălted is fine, crushed in ă food processor or băshed with ă rolling pin in ă plăstic băg
• 1 more red chili chopped finely
• lime wedges
• rice or rice noodles to serve

Instructions

1. Preheăt the oven to 180C/355F.
2. Slowly blend the soy săuce into the peănut butter in ă jug or medium bowl, then blend in the coconut milk & stock/corn flour. Stir in the gărlic, ginger, honey, rice vinegăr & chilis.
3. ărrănge the chicken thighs in ă lărge băking dish, then pour the săuce ăll over them. 
4. ..........................
5. ......................................

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