In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and add chicken thighs to the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least an hour.
Heat the sesame oil in a pan over medium high heat. Add the dark brown soft sugar, stirring until dissolved. Add the onion and gently cook for 5 minutes. Add the chicken thighs and cook for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to the boil.
Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer to a serving dish, pour sauce over, and garnish with the spring onions.
This was pretty good but I think my soy sauce was too strong and dark and it overpowered the dish. I like the lime idea and next time I'll try a lighter soy. Quick and simple though so definitely one I'll try again. - 17 Nov 2015