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Thai Chicken Barley Risotto

Thai Chicken Barley Risotto
Photo by Photography: Randy Mayor

Ingredients

  • 1 ½ cups chopped green onions, divided
  • 2 jalapeño peppers, seeded and minced
  • 1 tablespoon brown sugar
  • ¼ cup fresh lime juice
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup light coconut milk
  • + 15 more ingredients
    • 1 cup sugar snap peas, trimmed
    • 1 ¼ cups red bell pepper strips
    • 3 cups shredded cooked chicken breast (about 1 pound)
    • 1 teaspoon grated peeled fresh ginger
    • 1 tablespoon chopped peeled fresh lemongrass
    • ½ teaspoon red curry paste
    • 1 teaspoon low-sodium soy sauce
    • ½ cup uncooked pearl barley
    • ½ cup chopped fresh cilantro, divided
    • 1 ½ teaspoons rice vinegar
    • 4 teaspoons chopped peanuts
    • 1 tablespoon sesame oil, divided
    • 2 tablespoons minced garlic, divided
    • 1 tablespoon water
    • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

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. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constan...

View full recipe at My Recipes

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