Creamy Thai Chicken and Barley Bowl
Indulge in the vibrant flavors of Thailand with this mouthwatering Creamy Thai Chicken and Barley Bowl. This dish combines hearty pearl barley with tender shredded chicken, colorful bell peppers, and crunchy snap peas, all enveloped in a rich coconut milk sauce infused with zesty lime and aromatic herbs. Ideal for a comforting family dinner or an impressive dish to share with friends, this risotto-style meal is a delightful twist on traditional risotto, setting your taste buds on a culinary adventure.
4
Servings
300
Calories
22
Ingredients
Ingredients
Sesame oil
1 tbsp (divided)
Chopped green onions
1 1/2 cups (divided)
Minced garlic
2 tbsp (divided)
Uncooked pearl barley
1/2 cup
Chopped fresh cilantro
1/2 cup (divided)
Salt
1/2 tsp
Black pepper
1/8 tsp
Reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can
Jalapeno peppers
2 (seeded and minced)
Fresh lime juice
1/4 cup
Brown sugar
1 tbsp
Water
1 tbsp
Rice vinegar
1 1/2 tsp
Low sodium soy sauce
1 tsp
Red curry paste
1/2 tsp
Chopped peeled fresh lemongrass
1 tbsp
Grated peeled fresh ginger
1 tsp
Shredded cooked chicken breasts
3 cups ((about 1 pound))
Red bell peppers
1 1/4 cups (strips)
Sugar snap peas
1 cup (trimmed)
Light coconut milk
1 cup
Chopped peanuts
4 tsp
Instructions
1
Heat 1 1/2 teaspoons of sesame oil in a medium saucepan over medium-high heat. Add 1/2 cup of chopped green onions and 1 tablespoon of minced garlic, sautéing for 1 minute until fragrant.
2
Stir in the uncooked pearl barley, 1/4 cup of chopped cilantro, salt, black pepper, 1/2 cup of chicken broth, and minced jalapeños. Bring the mixture to a boil.
3
Cook for 3 minutes or until the liquid is nearly absorbed, stirring constantly to prevent sticking. Gradually add the remaining chicken broth, 1/2 cup at a time, stirring constantly until each portion is fully absorbed (approximately 15 minutes total).
4
In a separate bowl, combine fresh lime juice, brown sugar, water, rice vinegar, soy sauce, and red curry paste; mix well and set aside.
5
In a large nonstick skillet, heat the remaining 1 1/2 teaspoons of sesame oil over medium-high heat. Add 1 cup of chopped green onions, 1 tablespoon of minced garlic, chopped lemongrass, and grated ginger; sauté for 1 minute until aromatic.
6
Add the shredded cooked chicken, red bell pepper strips, and sugar snap peas to the skillet, sautéing for 2 more minutes.
7
Stir in the barley mixture along with the lime juice mixture and light coconut milk. Bring to a boil, then reduce the heat and let simmer for 5 minutes until the sauce thickens, stirring occasionally.
8
Finally, stir in 1/4 cup of chopped cilantro just before serving. Sprinkle each bowl with 1 teaspoon of chopped peanuts for added crunch.
Nutrition Information
7.5g
Fat
35g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary grain used in this Creamy Thai Chicken and Barley Bowl?
The primary grain used in this recipe is uncooked pearl barley.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What is the calorie count for one serving of this Thai chicken bowl?
One serving of this dish contains approximately 300 calories.
Is the chicken used in this recipe cooked or raw?
The recipe calls for 3 cups of shredded cooked chicken breasts, which is about 1 pound.
What type of coconut milk should I use?
You should use 1 cup of light coconut milk for a creamy texture that is lower in fat.
How much protein is in each serving?
Each serving provides 22.5g of protein.
What gives this dish its signature Thai flavor?
The Thai flavor profile comes from a combination of red curry paste, lemongrass, ginger, lime juice, and coconut milk.
How do you prepare the jalapeno peppers for this dish?
The jalapeno peppers should be seeded and minced before being added to the barley mixture.
What is the total fat content per serving?
The total fat content per serving is 7.5g.
What vegetables are included in the skillet mixture?
The skillet mixture includes chopped green onions, red bell pepper strips, and sugar snap peas.
How much total sesame oil is needed for the recipe?
A total of 1 tablespoon of sesame oil is used, divided between the saucepan and the skillet.
What is the carbohydrate count per serving?
There are 35g of carbohydrates per serving.
How is the chicken broth added to the barley?
The broth is added gradually, 1/2 cup at a time, and stirred constantly until each portion is fully absorbed, similar to a risotto technique.
What is used as a garnish to add crunch to the final dish?
Each bowl is sprinkled with 1 teaspoon of chopped peanuts for added crunch.
What kind of broth is recommended for this recipe?
The recipe recommends using one 14.5-ounce can of reduced-sodium fat-free chicken broth.
Is there any sugar added to this recipe?
Yes, 1 tablespoon of brown sugar is mixed into the lime juice sauce to balance the flavors.
What type of vinegar is used in the sauce?
The recipe uses 1 1/2 teaspoons of rice vinegar.
How long does the final mixture simmer?
Once all components are combined, the dish should simmer for about 5 minutes until the sauce thickens.
What aromatics are sautéed in the skillet?
Green onions, minced garlic, chopped lemongrass, and grated ginger are sautéed together in the skillet.
How much cilantro is used in total?
A total of 1/2 cup of chopped fresh cilantro is used, divided between the barley mixture and the final stir-in.
What is the texture of the finished meal?
The texture is described as a risotto-style meal, being creamy and hearty due to the pearl barley and coconut milk.
Can I use low-sodium soy sauce?
Yes, the recipe specifically calls for 1 teaspoon of low sodium soy sauce.
How much red curry paste is included?
The recipe uses 1/2 teaspoon of red curry paste for a hint of heat and spice.
What is the preparation for the red bell peppers?
The red bell peppers should be cut into strips, equaling about 1 1/4 cups.
Is there a specific way to prepare the ginger?
The ginger should be peeled and then grated to yield 1 teaspoon.
What is the total number of ingredients needed?
The recipe requires 22 different ingredients.
How long does the initial sauté of green onions and garlic take?
They should be sautéed for about 1 minute until they become fragrant.
How much lime juice is required?
The recipe requires 1/4 cup of fresh lime juice.
Should the sugar snap peas be trimmed?
Yes, the recipe specifies using 1 cup of trimmed sugar snap peas.
When is the remaining cilantro added to the dish?
The final 1/4 cup of chopped cilantro is stirred into the mixture just before serving.