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Thai Barley Stir-Fry



  • 1/2 cup regular pearl barley
  • 1 cup water
  • 2 tablespoons peanut or vegetable oil, divided
  • 2 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 2 cloves garlic, finely chopped
  • 1 cup thinly sliced eggplant
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 3 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh mint leaves
  • 8 to 10 drops red pepper sauce
  • 1 teaspoon granulated sugar
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 3 tablespoons chopped peanuts
  • Shredded red cabbage and carrot curls, for garnish


  1. Combine barley and water in small saucepan. Bring to a boil. Reduce to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
  2. In large skillet or wok, heat 1 tablespoon of oil over high heat. Add chicken pieces and garlic. Stir-fry for 3 to 4 minutes.
  3. Add cooked barley and stir-fry an additional 3 minutes.
  4. Remove barley-chicken mixture from pan and keep warm. Heat remaining 1 tablespoon of oil in skillet.
  5. Add eggplant, bell pepper, and onion and stir-fry for 3 minutes.
  6. Add basil, mint, red pepper sauce, sugar, oyster sauce, and soy sauce. Cook 2 more minutes.
  7. Return barley-chicken mixture to skillet and stir-fry for 3 minutes.
  8. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch.

Serves 4.

Recipe credit: National Barley Foods Council


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