Thai Chicken Barley Risotto

Ingredients

• 1.3 cups bell pepper red
• 0.1 teaspoon pepper black
• 1 tablespoon brown sugar 
• 1 pound chicken shredded cooked
• 14.5 ounce fat-skimmed beef broth fat-free canned
• 0.5 cup cilantro leaves fresh divided chopped
• 1 teaspoon ginger fresh grated peeled
• 2 tablespoons garlic divided minced
• 1.5 cups spring onion divided chopped
• 2  jalapeno minced seeded
• 1 tablespoon lemon grass fresh peeled chopped
• 1 cup lite coconut milk light
• 0.3 cup juice of lime fresh
• 1 teaspoon soy sauce low-sodium
• 4 teaspoons peanuts chopped
• 0.5 cup quick-cooking barley uncooked
• 0.5 teaspoon curry paste red
• 1.5 teaspoons rice vinegar 
• 0.5 teaspoon salt 
• 1 tablespoon sesame oil divided
• 1 cup sugar snap peas trimmed
• 1 tablespoon water 

Equipment

• frying pan
• sauce pan

Directions

1. Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat.
2. Add 1/2 cup onions and 1 tablespoon garlic; saut 1 minute. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeos; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
3. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
4. Combine juice and next 5 ingredients (juice through curry paste); set aside.
5. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; saut 1 minute.
7. Add chicken, bell pepper, and peas; saut 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.
8. Sprinkle each serving with 1 teaspoon nuts.