Thai Chicken Barley Risotto
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 ⓘ
Instructions
- 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.
- Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapenos; bring to a boil.
- 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).
- Combine juice and next 5 ingredients (juice through curry paste); set aside.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; saute 1 minute.
- Add chicken, bell pepper, and peas; saute 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil.
- Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.
Nutrition & Diet Analysis (per serving)
935
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).