Stir-Fried Barley with Vegetables & Chicken
Directions
Cook barley in a saucepan of boiling water for 20-25 minutes or until tender. Drain well.
Whilst barley is cooking, brush 1 tsp of the oil in a non-stock wok over high heat. Add chicken and cook until browned and cooked through. Remove from wok.
Heat remaining oil in wok over high heat. Stir-fry onion, garlic, ginger and chilli (optional) for a few minutes or until aromatic. Add mushrooms, carrots, capsicum and kale and stir fry for 33-35 minutes or until vegetables are tender. Add snowpeas and baby corn and stir fry for an additional 3 minutes.
Add barley, kecap manis, oyster sauce and cooked chicken. Stir-fry for 3 minutes or until heated through. Divide among bowls.
- 1 cup McKenzie's Pearl Barley
- 2 tsps sesame oil
- 350g chicken breast fillets, diced
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 2 tsps fresh ginger, finely grated
- 1 fresh red chilli, deseeded & finely chopped
- 100g fresh shitake mushrooms, wiped clean & thinly sliced
- 1 carrot, peeled and sliced
- 1 red capsicum, sliced
- 1/2 bunch kale, trimmed & sliced
- 1/2 cup snow peas
- 1/2 cup baby corn
- 1 tbs kecap manis
- 1 tbs oyster sauce
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