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Sticky Chicken With Barley

I created this take on honey soy chicken wings as a way to make them a more nutritious meal. Don't worry about a bit of visible green as kids need to learn that veg are a delicious part of healthy balanced diet (see blog post on hidden vegies) plus the sauce is so tasty they won't even notice it.

**Note due to honey, this is not suitable for babies under 12 months. You can substitute with Agave Nectar or Real Maple Syrup.

Ingredients

  • 1 pack Lilydale Free Range Chicken Nibbles (I think that’s what they called them - approx. 500g)
  • 3/4 cup pear barley
  • Very large handful of washed baby spinach
  • 2 chopped tomatoes
  • MARINADE
  • 2 tbsp honey
  • 4 tbsp light soy sauce
  • 2 tbsp shaosing wine (optional)
  • 1 tsp Chinese five spice powder
  • 1 tsp crushed garlic
  • few grinds black pepper

Notes

Suitable for freezing

Prep Time: 10 mins + marinating time

Cooking Time: 10 mins + 30 mins for barley

Method

  • 1

    Combine marinade ingredients in a stainless steel bowl and stir to combine. Add chicken, stir to coat. Cover with glad wrap and refrigerate 3-4 hours or overnight if possible.
  • 2

    To cook barley – bring 3 cups water to boil, add barley and cook for 30-40 mins. Strain and rinse well. For small children, I recommend cooking it until soft and slightly mushy as they are less likely to fuss about texture.
  • 3

    To cook Chicken – heat oil in a wok until smoking. Using tongs, lift the chicken out of marinade, add to wok, stir-fry over high heat for a few minutes until it starts to turn golden. Add remaining marinade and cover wok with lid or a large baking tray if you don’t have a lid big enough. Lower heat and simmer for about 5 minutes, stirring occasionally and adding a small amount of additional water if necessary. Add cooked barley, spinach and tomato and stir well. After a further 5 minutes, you should have a reduced sticky mess that looks and smells delicious.
  • 4

    Serve either whole or strip the meat off the bone. Finely chop for smaller babies and let older ones go for it. Hint: It’s a good idea to have finger bowl of warm water on the table, and a spare bowl for bones if you are going whole!
  • Ingredients
  • Method

Ingredients

  • 1 pack Lilydale Free Range Chicken Nibbles (I think that’s what they called them - approx. 500g)
  • 3/4 cup pear barley
  • Very large handful of washed baby spinach
  • 2 chopped tomatoes
  • MARINADE
  • 2 tbsp honey
  • 4 tbsp light soy sauce
  • 2 tbsp shaosing wine (optional)
  • 1 tsp Chinese five spice powder
  • 1 tsp crushed garlic
  • few grinds black pepper

Notes

Suitable for freezing

Prep Time: 10 mins + marinating time

Cooking Time: 10 mins + 30 mins for barley

Method

  • 1

    Combine marinade ingredients in a stainless steel bowl and stir to combine. Add chicken, stir to coat. Cover with glad wrap and refrigerate 3-4 hours or overnight if possible.
  • 2

    To cook barley – bring 3 cups water to boil, add barley and cook for 30-40 mins. Strain and rinse well. For small children, I recommend cooking it until soft and slightly mushy as they are less likely to fuss about texture.
  • 3

    To cook Chicken – heat oil in a wok until smoking. Using tongs, lift the chicken out of marinade, add to wok, stir-fry over high heat for a few minutes until it starts to turn golden. Add remaining marinade and cover wok with lid or a large baking tray if you don’t have a lid big enough. Lower heat and simmer for about 5 minutes, stirring occasionally and adding a small amount of additional water if necessary. Add cooked barley, spinach and tomato and stir well. After a further 5 minutes, you should have a reduced sticky mess that looks and smells delicious.
  • 4

    Serve either whole or strip the meat off the bone. Finely chop for smaller babies and let older ones go for it. Hint: It’s a good idea to have finger bowl of warm water on the table, and a spare bowl for bones if you are going whole!
© Food Babies Love 2018