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Thai Barley Stir-fry

  • Serves 4.


  • 1/2 cup regular pearl barley
  • 1 cup water
  • 2 Tablespoons peanut or vegetable oil, divided
  • 2 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 2 cloves garlic, finely chopped
  • 1 cup thinly sliced eggplant
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 3 Tablespoons chopped fresh basil leaves
  • 1 Tablespoon chopped fresh mint leaves
  • 8 to 10 drops red pepper sauce
  • 1 teaspoon granulated sugar
  • 1 Tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 3 Tablespoons chopped peanuts
  • Shredded red cabbage and carrot curls, for garnish


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

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