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Thai Barley Stir-Fry
Source: National Barley Foods Council

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
2 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 2 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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0 1/2 cup  barley, pearl
1 cup  tap water
2 tbsp  peanut oil
2 each  boneless skinless chicken breasts
2 each  medium garlic cloves
0 1/2 each  whole eggplant
0 1/2 cup  chopped red bell peppers
0 1/2 cup  fresh chopped onion
3 tbsp  fresh basil
0 1/2 oz  fresh mint
0.125 tsp  hot pepper sauce
1 tsp  sugar
1 tbsp  oyster sauce
1 tsp  soy sauce
3 tbsp  peanuts
0 1/4 cup  red cabbage, shredded
0 1/2 each  medium carrots
  1. Place barley and water in medium saucepan; bring to boil.
  2. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
  3. In large skillet or wok, heat 1 tablespoon oil over high heat.
  4. Add chicken pieces and garlic; stir-fry 3 to 4 minutes.
  5. Add cooked barley; stir-fry an additional 3 minutes.
  6. Remove barley-chicken mixture from pan; keep warm.
  7. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
  8. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
  9. Return barley-chicken mixture to skillet; stir-fry 3 minutes.
  10. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls.

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