Barley And Sesame Chicken Stir-Fry Recipe

Name: Barley And Sesame Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 1/3 cup dry sherry; 3 tablespoons Japanese soy sauce, plus more if needed (shoyu or tamari); 2 tablespoons seasoned rice vinegar (can use 2 tbsp plain rice vinegar plus 1/2 tsp white sugar); 1 tablespoon Dijon mustard (whole-grain is nice); 1 tablespoon fresh ginger, grated; 2 large garlic cloves, minced; 1 tablespoon toasted sesame oil; 1 teaspoon molasses or 1 teaspoon dark brown sugar; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon ground star anise (optional) or 1/4 teaspoon Chinese five spice powder (optional); For the stir-fry; 1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts; 1 bunch broccoli; 1 tablespoon peanut oil or 1 tablespoon canola oil; 1 (8 ounce) can water chestnuts, drained; 4 4 cups cooked chinese black rice (can use a mix also) or 4 cups cooked colusari red rice (can use a mix also)

Servings: persons

For the sauce
1/3 cup dry sherry
3 tablespoons Japanese soy sauce, plus more if needed (shoyu or tamari)
2 tablespoons seasoned rice vinegar (can use 2 tbsp plain rice vinegar plus 1/2 tsp white sugar)
1 tablespoon Dijon mustard (whole-grain is nice)
1 tablespoon fresh ginger, grated
2 large garlic cloves, minced
1 tablespoon toasted sesame oil
1 teaspoon molasses or 1 teaspoon dark brown sugar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground star anise (optional) or 1/4 teaspoon Chinese five spice powder (optional)
For the stir-fry
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts
1 bunch broccoli
1 tablespoon peanut oil or 1 tablespoon canola oil
1 (8 ounce) can water chestnuts, drained
4 4 cups cooked chinese black rice (can use a mix also) or 4 cups cooked colusari red rice (can use a mix also)

1
First make the sauce:.
2
In a bowl, combine the sherry, soy sauce, vinegar, mustard, ginger, garlic, sesame oil, molasses and red pepper flakes.
3
Slice the chicken into thin strips along the grain and place them in a small bowl. Add 3 tablespoons of the sauce and toss the chicken to coat. Set aside.
4
Cut the broccoli florets from the stalks. Reserve the stalks for another purpose. Cut the florets into small pieces about 1 1/2 inches across the top.
5
Heat a large wok or skillet over high heat. Add the peanut oil and swirl to coat the surface. Add the broccoli and stir-fry for 30 seconds.
6
Stir in the chicken, water chestnuts, cooked barley, and remaining sauce. Cook uncovered, stirring frequently, until the chicken is cooked 3 to 4 minutes.
7
Stir in sesame seeds and scallion greens. Add more soy sauce, if needed.
8
Chenin Blanc is the recommended wine to drink with this dish.
9
Option:.
10
Vegetarian Brown Rice and Tofu Stir-Fry:.
11
Instead of chicken, use 1 pound Asian-style baked tofu, cut into cubes.
12
Cook for only 1 minute before adding the sesame seeds.

808

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the sauce, 1/3 cup dry sherry, 3 tablespoons Japanese soy sauce, plus more if needed (shoyu or tamari), 2 tablespoons seasoned rice vinegar (can use 2 tbsp plain rice vinegar plus 1/2 tsp white sugar), and more.

Yes, Barley And Sesame Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley And Sesame Chicken Stir-Fry

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