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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Barley Stir-Fry

Source: National Barley Foods Council

Chicken, eggplant, red bell pepper, and onion tossed with barley and traditional Thai seasonings.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	307.1

Total Carbs	31.5 g

Dietary Fiber	8.0 g

Sugars	6.1 g

Total Fat	12.1 g

Saturated Fat	2.0 g

Unsaturated Fat	3.9 g

Potassium	414.5 mg

Protein	18.8 g

Sodium	391.1 mg

Dietary Exchanges 12.1 Fat, 1.5 Vegetables, 0.0 Other Carbs, 1.1 Starch, 1.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 oz fresh mint 0.125
0.125 tsp hot pepper sauce 1.0
1 tsp sugar 1.0
1 tbsp oyster sauce 1.0
1 tsp soy sauce 3.0
3 tbsp peanuts 0.25
0 1/4 cup red cabbage, shredded 0.5
0 1/2 each medium carrots 0.5
0 1/2 cup barley, pearl 1.0
1 cup tap water 2.0
2 tbsp peanut oil 2.0
2 each boneless skinless chicken breasts 2.0
2 each medium garlic cloves 0.5
0 1/2 each whole eggplant 0.5
0 1/2 cup chopped red bell peppers 0.5
0 1/2 cup fresh chopped onion 3.0
3 tbsp fresh basil

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 tablespoon 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 tablespoon 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 and carrot curls.