Thai Barley Stir Fry
  • 1Cup water
  • 2Tablespoon peanut or vegetable oil, divided
  • 2 boneless skinless chicken breasts halves, cut into bite-sized pieces
  • 2Cloves garlic, finely chopped
  • 1Cup thinly sliced Chinese or regular eggplant
  • 1/2Cup chopped red bell pepper
  • 1/2Cup chopped onion
  • 3Tablespoon chopped fresh basil leaves
  • 1Tablespoon chopped fresh mint leaves
  • 8-10Drops red pepper sauce
  • 1Tablespoon oyster sauce
  • 1Teaspoon soy sauce
  • 3Tablespoon chopped peanuts
  • shredded red cabbage and carrot curls, for garnish
  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.
  2. Set aside. In large skillet or wok, heat 1 tablespoon oil over high heat.
  3. Add chicken pieces and garlic; stir-fry 3 to 4 minutes.
  4. Add cooked barley; stir-fry an additional 3 minutes.
  5. Remove barley-chicken mixture from pan; keep warm.
  6. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
  7. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
  8. Return barley-chicken mixture to skillet; stir-fry 3 minutes.
  9. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch.