A sort of chicken satay. Make a sauce from 3 Tbs chunky peanut butter, 1 Tbs balsamic vinegar, 1 Tbs soy sauce, 1 Tbs sesame oil, 1 tsp Sichuan peppercorns,
toasted then ground and a Tbs grated ginger. Cut skinless, boneless chicken thighs into bite-sized pieces and marinate in 2 Tbs soy sauce mixed with 1 tsp
cornflour for 30 minutes. Fry the chicken thighs in hot oil until browned, drain and set aside. Fry onions cut vertically into crescents, chopped garlic
and a couple of red chilils for 4-5 minutes, then add the chicken along with the peanut sauce, together with some water to thin the sauce if necessary,
bring to boil and simmer gently for 15 minutes, until the chicken is cooked and the sauce is nice and thick. Serve garnished with sliced spring onions,
together with rice garnished with parsley or coriander.