Thai Chicken Barley Risotto Recipe

Name: Thai Chicken Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame oil, divided; 1 1/2 cups chopped green onions, divided; 2 tablespoons minced garlic, divided; 1/2 cup uncooked pearl barley; 1/2 cup chopped fresh cilantro, divided; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth; 2 jalapeno peppers, seeded and minced; 1/4 cup fresh lime juice; 1 tablespoon brown sugar; 1 tablespoon water; 1 1/2 teaspoons rice vinegar; 1 teaspoon low sodium soy sauce; 1/2 teaspoon red curry paste; 1 tablespoon chopped peeled fresh lemongrass; 1 teaspoon grated peeled fresh ginger; 3 cups shredded cooked chicken breasts (about 1 pound); 1 1/4 cups red bell peppers, strips; 1 cup sugar snap pea, trimmed; 1 cup light coconut milk; 4 teaspoons chopped peanuts

Servings: persons

1 tablespoon sesame oil, divided
1 1/2 cups chopped green onions, divided
2 tablespoons minced garlic, divided
1/2 cup uncooked pearl barley
1/2 cup chopped fresh cilantro, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
2 jalapeno peppers, seeded and minced
1/4 cup fresh lime juice
1 tablespoon brown sugar
1 tablespoon water
1 1/2 teaspoons rice vinegar
1 teaspoon low sodium soy sauce
1/2 teaspoon red curry paste
1 tablespoon chopped peeled fresh lemongrass
1 teaspoon grated peeled fresh ginger
3 cups shredded cooked chicken breasts (about 1 pound)
1 1/4 cups red bell peppers, strips
1 cup sugar snap pea, trimmed
1 cup light coconut milk
4 teaspoons chopped peanuts

1
Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; saute 1 minute.
2
Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapenos; bring to a boil.
3
Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
4
Combine juice and next 5 ingredients (juice through curry paste); set aside.
5
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
6
Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; saute 1 minute.
7
Add chicken, bell pepper, and peas; saute 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil.
8
Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.

745

kcal

Calories

Fat

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 22 ingredients. The key ingredients include: 1 tablespoon sesame oil, divided, 1 1/2 cups chopped green onions, divided, 2 tablespoons minced garlic, divided, 1/2 cup uncooked pearl barley, and more.

Yes, Thai Chicken Barley Risotto 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.

Thai Chicken Barley Risotto

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