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Prep time15 minutes
Total time1 hour 20 minutes
½ cup whole grain barley kernels (hulled or hull-less 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 Chinese or regular eggplant
½ cup chopped red bell pepper
½ cup chopped onion
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
8 to 10 drops red pepper sauce (or some red pepper ﬂakes)
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
3 tablespoons chopped peanuts
Shredded red cabbage and carrot curls, for garnish
- Place barley and water in medium saucepan; bring to boil. Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and most of liquid is absorbed. (NOTE: Whole grain barley tends to absorb less moisture than pearl barley and it may be necessary to pour oﬀ any unabsorbed liquid after cooking.) Set aside.
- In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken pieces and garlic; stir-fry 3 to 4 minutes.
- Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.
- Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
- Return barley-chicken mixture to skillet; stir-fry 3 minutes.
- Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai ﬁnishing touch.
Recipe courtesy of National Barley Foods Council.