Directions:
- 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.
- 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.
- Return barley-chicken mixture to skillet; stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1353.99 Kcal (5669 kJ) | ||
| Calories from fat | 549.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.02g | 94% | |
|---|---|---|---|
| Cholesterol | 102.5mg | 34% | |
| Sodium | 2228.4mg | 93% | |
| Potassium | 1916.34mg | 41% | |
| Total Carbs | 146.75g | 49% | |
| Sugars | 18.94g | 76% | |
| Dietary Fiber | 29.97g | 120% | |
| Protein | 58.89g | 118% | |
| Vitamin C | 137.1mg | 228% | |
| Vitamin A | 2.2mg | 75% | |
| Iron | 123.3mg | 685% | |
| Calcium | 261.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 133.66 Kcal (560 kJ) | ||
| Calories from fat | 54.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 94% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 34% | |
| Sodium | 219.98mg | 93% | |
| Potassium | 189.17mg | 41% | |
| Total Carbs | 14.49g | 49% | |
| Sugars | 1.87g | 76% | |
| Dietary Fiber | 2.96g | 120% | |
| Protein | 5.81g | 118% | |
| Vitamin C | 13.5mg | 228% | |
| Vitamin A | 0.2mg | 75% | |
| Iron | 12.2mg | 685% | |
| Calcium | 25.8mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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