One-pan spicy Thai peanut chicken

peanut butter

soy sauce

coconut milk

chicken stock (blended into 2 tablespoons cornflour)

garlic (crushed)

ginger ((thumb-width piece, at least))

honey

rice wine vinegar ((I used Japanese mirin, but Chinese is fine, too))

chilis (small red)

chicken thighs (skinless boneless (I used 10 smallish ones))

scallions ((spring onions), chopped finely)

peanuts (salted is fine, crushed in a food processor or bashed with a rolling pin in a plastic bag)

more red chili (chopped finely)

lime wedges

rice or rice noodles (to serve)