Name: Peanut butter rainbow rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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)

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

For the sauce

2 tsp sesame oil
6 tbsp peanut butter
2 tsp soy sauce
2 tsp honey
1 tsp crushed ginger
1 tsp crushed garlic

To serve

sliced spring onion
ribboned carrot
ribboned cucumber
sesame seeds
for sprinkling
chopped chillies
or chilli oil (for the grown-ups)

Method

step 1
Whisk together all the sauce ingredients until smooth, then season to taste. Set half aside. Add 2 tbsp cold water to the remaining half to loosen. Heat the oven to 200C/180C fan/gas 6.
step 2
Mix together the chicken, aubergine, pepper and sweetcorn with the thicker sauce in a roasting tin. Season, cover with foil and bake for 25-30 mins, until the chicken is cooked through and the veg is soft.
step 3
Meanwhile, cook the rice following pack instructions, then combine with the baked chicken and veg. Drizzle over the loosened sauce. If freezing, leave to cool completely first. Can be frozen for up to one month. Sauce can be frozen separately. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Top with the serving ingredients.