Thai Chicken Barley Risotto

Ingredients

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

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...

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