1. In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside. 2. In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes. 3. Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm. 4. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes. 5. Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes. 6. Return barley-chicken mixture to skillet; stir-fry 3 minutes. 7. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch. ---------------------------------------------------------------------------
Nutrition
Ingredients
