Thai Chicken Barley Risotto

Cooking Light.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  sesame oil, divided
• 1 1⁄2 cups  chopped green onions, divided
• 2  tablespoons  minced garlic, divided
• 1⁄2 cup  uncooked pearl barley
• 1⁄2 cup  chopped fresh cilantro, divided
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1 (14 1/2ounce) can  reduced-sodium fat-free chicken broth
• 2  jalapeno peppers, seeded and minced
• 1⁄4 cup fresh lime juice
• 1  tablespoon brown sugar
• 1  tablespoon water
• 1 1⁄2 teaspoons rice vinegar
• 1  teaspoon low sodium soy sauce
• 1⁄2 teaspoon red curry paste
• 1  tablespoon  chopped peeled fresh lemongrass
• 1  teaspoon  grated peeled fresh ginger
• 3  cups  shredded  cooked chicken breasts (about 1 pound)
• 1 1⁄4 cups red bell peppers, strips
• 1  cup sugar snap pea, trimmed
• 1  cup light coconut milk
• 4  teaspoons  chopped peanuts

Directions

1. Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute.
2. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil.
3. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
4. Combine juice and next 5 ingredients (juice through curry paste); set aside.
5. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute.
7. Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil.
8. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.