Simon Rimmer served up tasty chicken yakitori with sticky rice on Sunday Brunch.

The ingredients are: 6 boneless, skinless chicken thighs, cut into bite size chunks.

For the sauce: 200ml light soy, 125ml honey and 60ml mirin.

For the crumb: 1 nori sheet, toasted, 1 tsp of Maldon sea salt, 1 tablespoon chilli flakes and Zest 1 lime.

Serve with sticky rice.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.