Gunbao Chicken with Pearl Barley

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Gunbao Chicken with Pearl Barley

Gunbao Chicken with Pearl Barley
4 servings

500 g of chicken fillet

160 g of Makfa pearl barley in packets (2 packets)

1 red bell pepper

1 chili pepper

2 cloves of garlic

A 3 cm piece of ginger

2 stalks of green onion

40 g of peeled peanuts

2 tbsp of vegetable oil


For the marinade:

2 tbsp of soy sauce

1 tsp of starch

1 tbsp of rice vinegar

For the sauce:

2 tbsp of soy sauce

1 tsp of starch

2 tbsp of brown sugar

1 tbsp of sesame oil

30 ml of balsamic vinegar

1 hour 15 minutes

Pearl barley

Additional properties For kids


1. Cube the chicken fillet, place in a bowl. Add the ingredients for the marinade, cover the chicken and let stand for 20-30 minutes

2. Pour 500 ml of water in a saucepan, add salt and bring to a boil. Shake the packets with pearl barley and gently lower them into the water. Reduce heat and cook the pearl barley for 45-50 minutes.

3. Remove the seeds and partitions from the pepper, cut the bell pepper into strips, and the hot pepper - into circles. Peel and chop the ginger and the garlic. Wash the green onion and chop it thinly. Roast the peanuts.

4. Combine the ingredients for the sauce in a bowl and mix.

5. Heat up the wok on high heat. Add the vegetable oil, the chili pepper and fry for a couple of seconds. Add the chicken and stir fry for a couple of minutes. Add the bell pepper, the ginger and the garlic and cook for two more minutes, stirring occassionally.

6. Add the sauce, reduce heat to a minimum and cook until the sauce thickens in 7-10 minutes.

7. Sprinkle the peanuts and the green onions on top of the chicken. Serve with pearl barley as a side dish.

Cuisine China and South-Eastern Asia
Dish type Entrees