Simon Rimmer served up tasty lemongrass chicken with jasmine rice, peanuts and crispy shallots on Sunday Brunch.

The ingredients are: 4 x chicken breasts, bone on, skin on.

For the marinade: 2 cloves garlic, 2 red chillies, 2 lemon grass stalks, 40g palm sugar, 50ml light soy, 50ml fish sauce and Juice and zest 1 lime.

For the rice: 300ml jasmine rice, 500ml veg stock, 50ml fish sauce, 3 sliced shallots, 100g edamame beans and 3 cloves sliced garlic.

Garnish with mint, coriander, peanuts and crispy shallots.

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.