Description
A vibrant and flavorful Peanut Butter Rainbow Rice dish featuring tender baked chicken, roasted vegetables, and a rich peanut sauce. This colorful meal combines protein, fresh veggies, and a creamy, tangy sauce, served over fluffy rice and topped with crunchy sesame seeds and fresh ribbons of carrot and cucumber for an exciting texture and taste.
Ingredients
Scale
Protein and Vegetables
- 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
Grains
- 250g rice
Sauce
- 6 tbsp peanut butter
- 2 tsp soy sauce
- 2 tsp honey
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 2 tsp sesame oil
Garnishes and Toppings
- Sliced spring onion
- Ribboned carrot
- Ribboned cucumber
- Sesame seeds, for sprinkling
- Chopped chillies or chilli oil, for the grown-ups (optional)
Instructions
- Prepare the Sauce: Whisk together peanut butter, soy sauce, honey, crushed ginger, crushed garlic, and sesame oil until smooth. Season to taste. Set half the sauce aside. To the remaining half, add 2 tablespoons cold water to loosen the texture and set aside for drizzling later.
- Preheat the Oven: Heat the oven to 200°C (180°C fan)/gas mark 6 in preparation for roasting the chicken and vegetables.
- Combine Ingredients for Roasting: In a roasting tin, mix together the cubed chicken breasts, aubergine, red/orange pepper, and drained sweetcorn with the thicker half of the peanut sauce. Season with salt and pepper to taste. Cover the tin tightly with foil.
- Roast the Chicken and Veg: Place the covered roasting tin in the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the vegetables are soft and tender.
- Cook the Rice: While the chicken and vegetables bake, prepare the rice according to the package instructions until fluffy and fully cooked.
- Combine Rice with Roasted Mix: Once roasted, combine the baked chicken and vegetable mixture with the cooked rice in a large serving dish or bowl.
- Drizzle Loosened Sauce: Pour the loosened half of the peanut sauce over the rice and chicken mixture, stirring gently to combine for extra flavor.
- Serving: Top the dish with fresh sliced spring onion, ribboned carrot, ribboned cucumber, and a sprinkle of sesame seeds. For adults, add chopped chillies or a drizzle of chilli oil if desired.
- Freezing and Reheating (Optional): Allow the dish to cool completely before freezing. The meal can be frozen for up to one month. The sauce can be frozen separately. To reheat, defrost thoroughly and warm in an oven at 200°C (180°C fan)/gas mark 6 for 35-40 minutes.
Notes
- The peanut sauce can be adjusted in consistency by adding a little cold water to make it easier to drizzle.
- Ensure the chicken is fully cooked before serving, with no pink inside and juices running clear.
- This dish can easily be made spicier by adding chopped chillies or chilli oil during serving.
- Freezing is convenient for batch cooking; freeze the sauce separately or together, but always defrost thoroughly before reheating.
- Use ribboned vegetables to add fresh, crisp texture contrast to the warm rice and chicken.
- For a vegetarian version, substitute chicken with firm tofu or extra vegetables and adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Keywords: peanut butter rice, baked chicken recipe, rainbow rice, peanut sauce chicken, healthy chicken bake, easy family dinner
