 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
The National Barley Foods Council shares this Thai-flavored dish that is loaded with nutrition yet easy on calories. Cook the barely ahead and you can easily prepare this dish on a weeknight after work. Ingredients:
1 cup water |
1/2 cup pearl barley |
2 tablespoons vegetable oil (divided) |
2 boneless skinless chicken breast halves, cut into bite-size pieces |
2 garlic cloves, finely chopped |
1 cup thinly sliced eggplant |
1/2 cup chopped red bell pepper |
1/2 cup chopped onion |
3 tablespoons chopped fresh basil |
1 tablespoon chopped fresh mint leaves |
8 -10 drops hot pepper sauce |
1 teaspoon granulated sugar |
1 tablespoon oyster sauce |
1 teaspoon soy sauce |
3 tablespoons chopped peanuts |
shredded red cabbage, for garnish |
carrot curls, for garnish |
Directions:
1. In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat 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 oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes.
3. Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.
4. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
5. Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
6. Return barley-chicken mixture to skillet; stir-fry 3 minutes.
7. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.
|
|