I’m just going to change my name to Mistress of Cooking Light, OK? This recipe has chicken and chicken stock in it, but it can be easily transformed into a vegetarian option with tofu and vegetable stock. This is one of my recent favorites, and if I could have cooked it for the Bostonians over the weekend, I would have. Instead, we went to Sea, where Danar’s food was too spicy, and Suki’s wasn’t spicy enough. I doubt this will satisfy Suki’s spice requirements, though.

1 T sesame oil
1 C. chopped green onion
2 T garlic minced
2 1/2 c. chicken stock
1/2 c. chopped cilantro
2 jalepenos chopped (leave in seeds if you want it spicy plus plus)
salt and pepper
1/2 C. uncooked barley
1/4 C. lime juice
1 T brown sugar
1 1/2 t. soy sauce
1 t red curry paste
1/2 t. fish sauce
1 t ginger, minced
1 lb cooked and shredded chicken
1 cup sliced red peppers
1 1/2 C sugar snap peas
3/4 c. coconut milk
chopped peanuts to top
Heat 1 1/2 t sesame oil in pan over medium-high. Saute 1/2 c. onions and 1 T. garlic for one minute. Add jalepenos, cilantro, barley, salt and pepper, and 1/3 c. broth and stir until absorbed. Continue with 1/3 c. increments of broth as you would for risotto. Cover, and set aside.
Mix together the lime juice, brown sugar, soy sauce, curry paste, and fish sauce.
In a skillet, heat 1 1/2 t. sesame oil over med-high heat. Add remaining garlic and onions, as well as ginger and saute for 1 minute. Add chicken, peppers, and peas, and saute for another 2 minute. Add in lime juice mixture, coconut milk, and barley and bring to a boil. Reduce to simmer until thickened a bit.
Spoon into bowls and top with peanuts and remaining cilantro

Posted by: tmcgin