Thai Barley Stir-Fry

Yield: 4 servings

Ingredients

• 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

Instructions

1. Combine barley and water in small saucepan. Bring to a boil. Reduce to low, cover, and cook for 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 for 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.

Attribution

National Barley Foods Council