Ching served up a tasty Indonesian satay chicken stir-fry on This Morning.

The ingredients are: 250g boneless chicken thighs, sliced into 1cm thick strips, ½ tsp ground turmeric, ½ tsp ground coriander, 1 tsp ground lemongrass, Pinch of sea salt flakes, Pinch of ground white pepper, 1 tbsp cornflour, 1 tbsp rapeseed oil, 1 tbsp Shaohsing rice wine or dry sherry, 1 tbsp low-sodium light soy sauce or gluten free tamari and Juice of ½ a lime.

For the sauce: 1 garlic clove, roughly chopped, 1 medium chilli, deseeded and finely chopped, 1 large shallot, finely chopped, ½ tsp tamarind paste or lime juice as a substitute, 1 tsp chilli paste or sriracha chilli sauce, 3 tbsp crunchy peanut butter or 100g tinned chickpeas, drained, 1 tbsp runny honey, 50 ml hot water and 150ml reduced fat coconut milk.

For the garnish: A handful of beansprouts, 1 spring onion, sliced on the diagonal, Fresh coriander leaves, lime wedges and Red chilli, freshly sliced.

See Ching’s recipes in her book titled: Stir Crazy: 100 deliciously healthy stir-fry recipes, available from Amazon now.