Thai Chicken Barley Risotto

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 1/2 ounce) 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. 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. 2

   Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil.

3. 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. 4

   Combine juice and next 5 ingredients (juice through curry paste); set aside.

5. 5

   Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

6. 6

   Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute.

7. 7

   Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil.

8. 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.