Description
A vibrant and flavorful Peanut Butter Rainbow Rice combining tender oven-baked chicken, aubergine, colorful peppers, and sweetcorn, all tossed with fragrant rice and a rich peanut butter sauce. Finished with fresh spring onions, carrot, cucumber ribbons, and a sprinkle of sesame seeds for a delightful and nutritious meal with a balance of sweet and savory flavors.
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 and Flavorings
- 2 tsp sesame oil
- 6 tbsp peanut butter
- 2 tsp soy sauce
- 2 tsp honey
- 1 tsp crushed ginger
- 1 tsp crushed garlic
Garnishes
- Sliced spring onion
- Ribboned carrot
- Ribboned cucumber
- Sesame seeds, for sprinkling
- Chopped chillies or chilli oil (for the grown-ups)
Instructions
- Prepare the sauce: Whisk together the peanut butter, sesame oil, soy sauce, honey, crushed ginger, and crushed garlic until smooth. Season to taste. Set half of the sauce aside, then add 2 tablespoons of cold water to the remaining half to loosen the consistency.
- Preheat the oven: Heat the oven to 200°C (180°C fan)/gas mark 6.
- Combine and bake the chicken and vegetables: In a roasting tin, mix the chicken cubes, aubergine, chopped pepper, and drained sweetcorn with the thicker half of the peanut butter sauce. Season with salt and pepper as desired. Cover with foil and bake in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are soft.
- Cook the rice: Meanwhile, cook the rice according to the package instructions.
- Combine the dish: Once the chicken and vegetables are baked, mix them with the cooked rice. Drizzle the loosened peanut butter sauce over the mixture to add extra creaminess and flavor.
- Serve and garnish: Top the dish with sliced spring onion, ribboned carrot and cucumber, sesame seeds, and, if desired, chopped chillies or a drizzle of chilli oil for a spicy kick.
- Storage and reheating: If freezing, allow the dish to cool completely. It can be frozen for up to one month; the sauce can also be frozen separately. When ready to serve from frozen, defrost thoroughly and reheat in the oven at 200°C (180°C fan)/gas mark 6 for 35-40 minutes before adding the fresh garnishes.
Notes
- Use chicken breast cubes to ensure even cooking and tenderness.
- Adjust the amount of honey or soy sauce in the peanut butter sauce to suit your taste preferences.
- If you prefer a spicier dish, add chopped chillies or chilli oil to the sauce or as a garnish.
- This dish freezes well; freeze separately if possible to maintain texture and flavor on reheating.
- For a gluten-free version, use gluten-free soy sauce.
- Vegetables can be varied according to availability or preference – zucchini or mushrooms would work well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, Asian-inspired
Keywords: peanut butter sauce, chicken recipe, baked chicken rice, rainbow rice, healthy dinner, Asian fusion, peanut chicken, oven-baked chicken, wholesome meal
