Thai Risotto with Chicken and Barley

Don’t be intimidated by the number of ingredients in this dish.  The combination of flavors and the variance of texture in this dish is worth the time.  Before you start cooking, prepare all of your ingredients and assemble around your cooking surface.  Once you start the cooking process, the dish comes together very quickly.

A well known frozen meal brand makes a lemongrass chicken dish, which I love, and enjoy bringing to work once in a while.  Thai Risotto with Chicken and Barley tastes very similar and is much cheaper to prepare.  I spooned some of the leftovers in my Zen&Lock dish and lunch was ready for the next day!

Thai Risotto with Chicken and Barley

Serves 4

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 fat-free, less-sodium chicken broth

2 jalapeño peppers, seeded and minced (optional)

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 1/2 teaspoons grated lemon rind

1 teaspoon grated peeled fresh ginger

3 cups chopped cooked chicken breast

1 1/4 cups red bell pepper strips

1 cup sugar snap peas, trimmed

1 cup light coconut milk

4 teaspoons chopped peanuts

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. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños (if using); 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; sauté 1 minute. Add chicken, bell pepper, and peas; sauté 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 peanuts.