Thai Chicken Barley Risotto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. 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 |
Directions:
1. Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute.
2. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; 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; sauté 1 minute.
7. Add chicken, bell pepper, and peas; sauté 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.
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