Chicken Stir Fry Over Barley Food

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

STIR FRIED BARLEY

Steps:

• 1. Preheat oven to 350.Prepare stock by combining chicken base with water.
• 2. In a saucepan cook the onion and garlic in a small amount of stock until the onions are translucent.
• 3. Add the barley and the remaining stock. Bring the liquid to a boil and cove the pot lightly.
• 4. Cook in the oven until the barley is tender and all of the liquid has absorbed, about 45 minutes.
• 5. In a medium saucepan, cook the shallots, peppers, carrots and celery in the oil until tender.
• 6. Add the barley and thyme and stir-fry until heated thoroughly.

CHICKEN STIR-FRY

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

CHICKEN STIR FRY OVER BARLEY

Steps:

• Cook two servings barley according to package directions.
• Cut vegetables in strips.
• Cut chicken in strips.
• Mix 1/4 Celsius orange juice, 3 Tbsp soy sauce, 1/2 cup olive oil and 1 envelope Italian dressing seasoning.
• Put 1 Tbsp of the mixture in a large heated skillet and add 1 pound of chicken cut in strips.
• When chicken is cooked through, add 5 cups cut veggies of your choice.
• Cook until desired veggie doneness.

BARLEY AND SESAME CHICKEN STIR-FRY

Steps:

• First make the sauce:.
• In a bowl, combine the sherry, soy sauce, vinegar, mustard, ginger, garlic, sesame oil, molasses and red pepper flakes.
• Slice the chicken into thin strips along the grain and place them in a small bowl. Add 3 tablespoons of the sauce and toss the chicken to coat. Set aside.
• Cut the broccoli florets from the stalks. Reserve the stalks for another purpose. Cut the florets into small pieces about 1 1/2 inches across the top.
• Heat a large wok or skillet over high heat. Add the peanut oil and swirl to coat the surface. Add the broccoli and stir-fry for 30 seconds.
• Stir in the chicken, water chestnuts, cooked barley, and remaining sauce. Cook uncovered, stirring frequently, until the chicken is cooked 3 to 4 minutes.
• Stir in sesame seeds and scallion greens. Add more soy sauce, if needed.
• Chenin Blanc is the recommended wine to drink with this dish.
• Option:.
• Vegetarian Brown Rice and Tofu Stir-Fry:.
• Instead of chicken, use 1 pound Asian-style baked tofu, cut into cubes.
• Cook for only 1 minute before adding the sesame seeds.

BARLEY STIR-FRY

Steps:

• Bring 2 cups water to boil in deep saucepan.
• Add barley. When liquid returns to boil, reduce heat, cover, and simmer 30 to 40 minutes, or until barley is almost tender.
• Makes 2 cups cooked barley.
• Heat the oil in a medium, non-stick skillet over high heat.
• Stir-fry onion and red pepper 1 minute.
• Add mushrooms and stir-fry until they look moist, about 1 minute.
• Add snow peas, scallions, ginger, and stir-fry 15 seconds.
• Add cooked barley, orange juice, teriyaki sauce, and salt and pepper to taste, if desired.
• Cook until barley is heated through.
• Serve immediately.

STIR-FRIED ASIAN BARLEY

Steps:

• Cook the barley in a large pan of boiling water for 40 minutes or until soft, adding more water if necessary and then drain and set aside.
• Lightly spray a wok with canola oil spray and heat over medium heat,.
• Whisk together the eggs and 2 tablespoons of the water and pour into the wok and swirl to coat, cooking the omelette until set, lifting the egg to allow the uncooked egg to run underneath and then remove the omelette and drain on absorbent paper for 5 minutes and then shred into thin strips.
• Heat the oils in the wok and add the spring onions and bacon and stir fry for 3 minutes or until soft and then add the celery, capsicum, carrot and remaining water and stir fry for 5 minutes and then add the peas and broccolini and cook until tender.
• Stir in the barley and combined soy and sweet chilli sauces and cook until heated through and then fold through the omelette and serve.

GARLIC CHICKEN WITH BARLEY

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.