MEDITERRANEAN CHICKEN STIR-FRY
Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.
Nutrition Facts : Calories 403 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
BARLEY AND SESAME CHICKEN STIR-FRY
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Stir-fries are ideal for quick meals, especially when you have leftover cooked barley--or any other sturdy grain." "To make prep quicker still, purchase the chicken already sliced for stir-fry."
Provided by Engrossed
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 598.7, Fat 14.9, SaturatedFat 3, Cholesterol 141.7, Sodium 1008.4, Carbohydrate 71.6, Fiber 11.9, Sugar 7.2, Protein 43.9
BEEF BARLEY SKILLET
This versatile dish goes together fast since it's made with quick-cooking barley. You can make it with ground turkey or chicken, and any color bell pepper that you have on hand. -Irene Tetreault, South Hadley, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion, celery and green pepper over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 5-7 minutes; drain. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until barley is tender, 5-10 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 362 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 707mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED CHICKEN WITH BARLEY
With this meal's delicious, fresh flavors, perfect portion size and balance of nutrition, you're getting a big reward for just a little effort. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.
Nutrition Facts : Calories 270 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
BARLEY STIR-FRY
I make this last night, we had it with a grilled chicken breast and bread sticks. Very tasty and filling. Points 2.
Provided by Dancer
Categories Oranges
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157.9, Fat 2.8, SaturatedFat 0.3, Sodium 156.1, Carbohydrate 30.9, Fiber 5.7, Sugar 6.3, Protein 4
CHICKEN AND BARLEY BOILED DINNER
I began putting this meal-in-one on my table because it's a nutritious way to satisfy the big appetites in my family. For a hearty home-style dinner, it's surprisingly easy to prepare. That's especially nice when I don't have a lot of time to spend in the kitchen. -Susan Greeley, Morril, Maine
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In an Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. , Return chicken to pan; cover and simmer for 45 minutes or until chicken juices run clear. , Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves.
Nutrition Facts : Calories 467 calories, Fat 16g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 1424mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 6g fiber), Protein 42g protein.
STIR-FRIED ASIAN BARLEY
From a low GI cookbook. Times are estimated. For a vegetarian version omit bacon. Given a low GI rating.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 4-6 lunch, 4-6 serving(s)
Number Of Ingredients 15
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.
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
BROCCOLI BARLEY SAUTE
Here's a fun way to "spice up" your skillet suppers! Barley is a nice change of pace from rice, and the veggies and peanuts add a fun and festive crunch.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch; set aside. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots; stir-fry for 1 minute. add broccoli and onions; stir-fry for 2-3 minutes. Stir in soy sauce mixture; simmer and stir for 1 minute or until thickened. Add chicken an barley; heat through. Stir in peanuts if desired.
Nutrition Facts :
STRAWBERRY CHICKEN STIR FRY
Make and share this Strawberry Chicken Stir Fry recipe from Food.com.
Provided by Paris D
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes.
- In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside.
- Heat a wok or heavy skillet over medium-high heat. When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.
- Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.
- When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.
Nutrition Facts : Calories 355.5, Fat 21.1, SaturatedFat 4.5, Cholesterol 72.6, Sodium 451.5, Carbohydrate 15.5, Fiber 3.1, Sugar 8.8, Protein 25.5
CHICKEN STIR FRY OVER BARLEY
Make and share this Chicken Stir Fry over Barley recipe from Food.com.
Provided by SkinnyMamaNish
Categories One Dish Meal
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 804.2, Fat 74.9, SaturatedFat 13.4, Cholesterol 103.5, Sodium 1606.2, Carbohydrate 4.7, Fiber 0.3, Sugar 3.1, Protein 28.7
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