We call for whole-grain hulled, or hull-less, barley here--pearled barley would overcook as the chicken simmers. You can also use unpearled farro or wheat berries.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

28 mins
1 hr 28 mins
Serves 6 (serving size: about 4 1/2 oz. chicken, 1/2 head bok choy, and about 2/3 cup barley mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F.

  • Heat a Dutch oven over medium-high. Add barley to dry pan; cook 8 minutes or until deeply browned. Remove from pan.

  • Add oil to pan; swirl. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan, breast side down; cook 6 minutes. Carefully turn chicken over; cook 4 minutes. Remove from pan.

  • Add light-green onion parts, ginger, and garlic to pan; cook 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, miso, and vinegar. Bring to a boil, stirring to dissolve miso and loosen browned bits. Add barley and chicken to pan. Cover and bake at 375°F for 45 minutes.

  • Arrange bok choy halves around chicken; cover and bake at 375°F for 15 more minutes. Uncover, and sprinkle dark-green onion parts and cilantro over chicken mixture.

Nutrition Facts

506 calories; fat 24.5g; saturated fat 6.4g; mono fat 10.6g; poly fat 5.2g; protein 41g; carbohydrates 31g; fiber 8g; cholesterol 135mg; iron 4mg; sodium 732mg; calcium 130mg; sugars 4g.