• Ingredients: 30
  • Serves: 4

Barley with shiitake mushrooms with dried shiitake mushrooms, hot water, vegetable oil, oriental sesame oil, green onions, sliced, green and white parts reserved separately, carrot, chopped, garlic cloves, minced, barley, canned unsalted chicken broth, low-sodium soy sauce.




  • 2 tbsps. dry white wine
  • 1 tablespoon plus 1 tsp. low-sodium soy sauce
  • 1 tbsp. cornstarch
  • 2 large garlic cloves, pressed
  • 1 large egg white
  • 1 lb. boneless skinless chicken breasts, well trimmed, cut lengthwise into 1/2-inch-wide strips
  • 16 wooden skewers
  • Sesame seeds

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch


  1. Step 1 Soak mushrooms in 2 cups hot water until tender. Drain mushrooms, reserving water. Trim mushroom stems and discard.

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  2. Step 2 Slice mushroom caps. Heat both oils in heavy large saucepan over medium heat. Add white parts of green onions, carrot and garlic.

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  3. Step 3 Sauté until onions are tender, about 3 minutes. Stir in mushrooms and sauté 2 minutes longer. Mix in barley.

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  4. Step 4 Add reserved water, 3 cups broth and soy sauce. Simmer until barley is tender and liquid is absorbed, about 45 minutes.

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