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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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chicken and barley Ingredients:
100 g pearl barley |
1 cup water |
2 tsp vegetable oil, divided |
250 g chicken breast, cut into bite-size pieces |
8 g garlic, finely chopped |
80 g thinly sliced eggplant |
75 g chopped red bell pepper |
80 g chopped onion |
3 tablespoons chopped fresh basil leaves |
1 tablespoon chopped fresh mint leaves |
3 g tabasco sauce |
1 teaspoon granulated sugar |
1 tablespoon oyster sauce |
1 teaspoon soy sauce |
20 g chopped peanuts |
100 g shredded red cabbage and carrot curls, for garnish |
Directions:
1. Place barley and water in medium saucepan; bring 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 tsp 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 tsp 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.
3. Return barley-chicken mixture to skillet; stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage.
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