Stir-fried barley with chicken and choy sum
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Time to make:
$3.75 per serve
(at time of publication)
Full ingredients list:
1 cup (200g) pearl barley
2 teaspoons sesame oil
500g chicken breast fillets, thinly sliced
1 medium red onion, thinly sliced
2 teaspoons freshly grated ginger
1 medium red capsicum, seeded, thinly sliced
200g snow peas, trimmed, halved
1 bunch choy sum, trimmed, cut into 6cm lengths
1 tablespoon reduced-salt soy sauce
1 tablespoon mirin
2 teaspoons sesame seeds, lightly toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Cook the pearl barley in a large saucepan of boiling water over medium-high heat for about 25 minutes, or until al dente. Drain well.
Step 2Meanwhile, add half the oil in a large wok over high heat. Stir-fry chicken for 2 minutes, or until browned. Transfer to a bowl and set aside.
Step 3Return wok to high heat and add remaining oil. Stir-fry onion and ginger for 1 minute. Add capsicum and snow peas, and stir-fry for 1–2 minutes, or until almost tender. Add choy sum and stir-fry for a further minute.
Step 4Return chicken to wok with cooked barley, soy and mirin. Toss together until combined and heated through. Serve garnished with sesame seeds.
About this recipe
First published: November 2016