John Whaite serves up a tasty healthy chicken satay with stir-fried vegetables dish on Lorraine.

The ingredients are: 6 chicken thighs, skinless and boneless, 75g crunchy peanut butter (preferably organic), 2 tsp fish sauce, 1 tbsp soy sauce, 1 garlic clove, minced, 1 tsp minced ginger and 1 fat red chilli, finely chopped.

For the vegetables: ¼ white cabbage, finely shred, 1 yellow pepper, finely sliced, 2 spring onions, finely chopped, 1 tbsp soy sauce, A splash of fish sauce, 1 tbsp black sesame seeds and fresh coriander, chopped.

To prepare the dish, mix together the peanut butter, fish sauce, soy sauce, garlic, ginger and chilli then using this sauce marinate the chicken for up to 2 hours.

When ready, cook the chicken, flattening each piece of thigh out onto the grill, and cook on each side for 5-7 minutes, or until slightly crispy and cooked through.

For the stir fry vegetables heat a little sunflower oil in a wok over a medium/high heat. Throw in the cabbage, peppers and onions and stir fry until softened.

Finish with the soy sauce, fish sauce and sesame seeds, and a sprinkling of fresh coriander.