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.