Dinner

Peanut Butter Rainbow Rice with Chicken and Vegetables Recipe

ByBen Miller January 12, 2026January 12, 2026

Introduction

Peanut butter rainbow rice is a colorful, flavorful dish that combines tender chicken and roasted vegetables with a rich, nutty sauce. It’s a comforting meal that’s both satisfying and packed with vibrant textures and tastes.

Two round white plates each hold a dish with a base layer of white rice mixed with yellow corn and small pieces of grilled chicken. On top, there are rolls and slices of green cucumber and curled strips of orange carrot. Red chili slices and small green onion rings are spread on top, along with sesame seeds sprinkled across the dish. There are also small pieces of grilled eggplant and red bell peppers mixed in. A woman's hand is holding a fork resting on the edge of the front plate. The plates rest on a white marbled textured surface with a green cloth and pink towel underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g skinless chicken breasts, cut into 1-inch cubes
1 small aubergine, cut into 1-inch cubes
1 red or orange pepper, deseeded and chopped
195g can sweetcorn, drained
250g rice
2 tsp sesame oil
6 tbsp peanut butter
2 tsp soy sauce
2 tsp honey
1 tsp crushed ginger
1 tsp crushed garlic
Sliced spring onion
Ribboned carrot
Ribboned cucumber
Sesame seeds, for sprinkling
Chopped chillies or chilli oil (for the grown-ups)

Instructions

Step 1: Whisk together the peanut butter, sesame oil, soy sauce, honey, crushed ginger, and crushed garlic until smooth. Season the sauce to taste, then set half aside. Add 2 tablespoons of cold water to the remaining half to loosen it.
Step 2: Preheat the oven to 200°C (180°C fan/gas mark 6). In a roasting tin, mix the chicken, aubergine, pepper, and sweetcorn with the thicker sauce. Season with salt and pepper, cover with foil, and bake for 25–30 minutes until the chicken is cooked through and the vegetables are soft.
Step 3: While the chicken and vegetables are baking, cook the rice according to the package instructions.
Step 4: Once cooked, combine the rice with the roasted chicken and vegetables. Drizzle the loosened sauce over the top.
Step 5: Serve topped with sliced spring onion, ribboned carrot and cucumber, sesame seeds, and chilli if desired.

Tips & Variations

For extra flavor, marinate the chicken cubes in the peanut sauce for 30 minutes before baking.
Swap the aubergine for courgette or broccoli for a different vegetable mix.
Add chopped peanuts on top for extra crunch.
Use brown rice or quinoa to increase fiber content.

Storage

Allow the dish to cool completely before storing in an airtight container. It can be refrigerated for up to 3 days. To freeze, separate the sauce if possible, and freeze both components for up to one month. Defrost thoroughly and reheat in an oven at 200°C (180°C fan/gas mark 6) for 35–40 minutes before serving.

How to Serve

The image shows two white bowls filled with a colorful rice salad placed on a white marbled surface. Each bowl has three visible layers: the bottom layer is white rice mixed with small yellow corn kernels, the middle layer contains chunks of light brown grilled chicken and dark purple eggplant pieces, while the top layer is decorated with thin, curled orange carrot ribbons, bright red cherry tomato halves, and long green slices of cucumber curled into loops. Scattered on top are small green onion slices and white sesame seeds, adding texture and contrast. A woman's hand holding a fork is reaching into the left bowl, which is placed on a green napkin atop a pink textured cloth beside the right bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, replace the chicken with tofu or extra vegetables like mushrooms and chickpeas to keep it hearty.

Is peanut butter essential for the sauce?

Yes, peanut butter provides the signature creamy, nutty flavor. For a substitute, you could try almond or cashew butter, but this will alter the taste.