Asian barley bowl with orange-soy marinated chicken

Two bowls of goodness:

• ​300 grams of chicken filet
• 1,5 dl barley (whole)
• 3 dl vegetable stock (Jacobs)
• 3-4 leafs of Pak choy (cabbage)
• 1 large carrot
• 2 spring onions
• 1/2 red chili
• 1/2 red onion
• A handfull fresh cilantro
• 1 orange (or 2 dl freshly squeezed orange juice)
• 1 dl soy sauce
• 2 ts honey
• Flaked sea salt
• Ground pepper
• Olive oil

How to do it

Rinse barley in running fresh water. Pour vegetable stock in a casserole and add barley. Cook using medium temperature for approximately 17-18 minutes. Stir so it doesn't stick to the bottom. You wanna absorb all the stock in the grains. Season with salt and pepper.

Season the chicken with salt and pepper and brown it in a pan using olive oil and high heat. Mix the juice of an orange, honey and soy sauce. Pour it over the chicken and roast in oven at 200 degrees for 10 minutes.

Shred carrot using a mandolin. Finely chop sprig onion, red onion and chili. Chop Pak choy leafs in 3-4 slices. 
Mix all vegetables and 2-3 tbs of the marinade from the cooked chicken with the barley and let it sit under a lid for 2-3 minutes. You don't need to add more heat to the casserole, you're just using the residual heat. 

Slice chicken into cubes and soak with the marinade.

Plate in a heated deep plate or a bowl. Start with the barley-veggie mix, and add chicken on top. Finish with fresh cilantro.

​Eat with chopsticks or a fork. Enjoy :)