Peanut butter rainbow rice

• skinless chicken breasts↗400g g

  cut into 1-inch cubes

• aubergine↗1 small

  cut into 1-inch cubes

• orange pepper↗1 red or

  deseeded and chopped

• sweetcorn↗195g can g

  drained

• rice↗250g g
• sesame oil↗2 tsp tsp
• peanut butter↗6 tbsp tbsp
• soy sauce↗2 tsp tsp
• honey↗2 tsp tsp
• ginger↗1 tsp crushed tsp

  crushed

• garlic↗1 tsp crushed tsp

  crushed

• spring onion↗sliced

  sliced

• carrot↗ribboned

  ribboned

• cucumber↗ribboned

  ribboned

• sesame seeds↗

  for sprinkling

• chillies↗chopped

  or chilli oil (for the grown-ups)

Step-by-step instructions

1. 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.

2. 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.

3. 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.