Thai Chicken Barley Risotto - cooking recipe

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

Preparation

Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; saute 1 minute.
Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapenos; bring to a boil.
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).
Combine juice and next 5 ingredients (juice through curry paste); set aside.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; saute 1 minute.
Add chicken, bell pepper, and peas; saute 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil.
Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.