Dinner

Peanut Butter Rainbow Rice with Chicken and Vegetables Recipe

ByCleo Brixton January 12, 2026January 12, 2026

Introduction

This Peanut Butter Rainbow Rice is a vibrant and flavorful dish that combines tender chicken, roasted vegetables, and a rich peanut sauce. It’s a colorful, comforting meal perfect for weeknight dinners or meal prepping.

Two white bowls are filled with a colorful rice dish arranged in about four layers. The bottom layer is white rice mixed with small pieces of corn, visible in soft yellow. On top of the rice, there are chunks of roasted eggplant and small pieces of chicken scattered around, both showing a mix of brown and golden tones. The next layer has thin, curled ribbons of orange carrot and several thin, folded green cucumber slices placed on top in a decorative way. The dish is garnished with bright red chili slices, green sliced scallions, and sesame seeds sprinkled over everything. A woman's hand is holding a fork in the left bowl, ready to eat. The bowls rest on a white marbled surface covered partly by a faded pink and a light green cloth. 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. Set half of the sauce aside and add 2 tablespoons of cold water to the remaining half to loosen it.
Step 2: Preheat your oven to 200°C (180°C fan/gas 6). In a roasting tin, mix the chicken cubes, aubergine, chopped pepper, and drained sweetcorn with the thicker portion of the peanut sauce. Season as needed, cover the tin with foil, and bake for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
Step 3: While the chicken and vegetables cook, prepare the rice according to the package instructions.
Step 4: Once the chicken and vegetables are done, combine them with the cooked rice. Drizzle the loosened peanut sauce over the top and toss gently to combine.
Step 5: Serve topped with sliced spring onion, ribboned carrot and cucumber, sesame seeds, and optional chopped chillies or chilli oil for added heat.

Tips & Variations

Use brown rice or quinoa for a healthier twist and additional fiber.
Add chopped peanuts for extra crunch and texture.
Swap the chicken for tofu or chickpeas to make a vegetarian version.
Adjust the chilli or omit it for a milder dish suitable for kids.

Storage

Allow the dish to cool completely before storing in an airtight container. It can be refrigerated for up to 3 days or frozen for up to one month. To reheat, thaw if frozen, then warm in the oven at 200°C (180°C fan/gas 6) for 35-40 minutes. Add fresh toppings after reheating.