Toasted Barley, Green Bean, and Mushroom Saute w/Chicken

Adapted from MyRecipes

Anyone who likes a lightly sweet asian sauce will love this recipe! I personally LOVE sweet sauces, but my husband on the other hand unfortunately doesn't have the same opinion. He doesn't necessarily hate them, they just don't make him go mmmm like they do me :)

The only negative thing about this recipe is there are a lot of steps...nothing difficult, but a little time-consuming. Oh and the picture makes the dish look bland, but I promise you it's not.

Ingredients for the Chicken:
3 medium chicken breasts
1 tbs brown sugar
2 tbs low-sodium soy sauce
1/4 tsp ground ginger
1 garlic clove (or 1 tsp minced garlic)

1 tsp dark sesame oil

Salt, Pepper, & onion pepper

Ingredients for Saute 
1 cup uncooked quick cooking barley
2 tsp dark sesame oil (divided)
1 cup water
1 1/2 cup low-sodium chicken broth
1 tsp salt
1 tsp brown sugar
12 oz steam in bag - bag of green beens
10 oz fresh sliced mushrooms
1/4 cup rice wine vinegar
3 tbs low-sodium soy sauce
2 tbs agave nectar (or honey)
1/4 tsp ground ginger
1 garlic clove (or 1 tsp minced garlic)

Directions
Preheat oven to 350 degrees.

To prepare chicken cut each breast in half vertically and lightly season each side with salt, pepper and onion powder. Heat the 1 tsp sesame oil in a skillet on medium-high heat. Brown both sides of the chicken, about 1-2 minutes on each side. While browning, mix the brown sugar and next 3 ingredients in a small bowl. Place chicken breasts in a small baking dish & pour the mixture on top. Bake the chicken for about 8-10 minutes or until barely done.

To cook the barley start by heating 1 tsp sesame oil in a skillet on medium-high heat. Toast the barley for about 3 minutes, stirring often. Once lightly toasted add the salt, water & chicken broth and bring to a boil. Reduce heat and simmer, covered for 10 minutes. Let barley set for 2-5 minutes and then transfer to a large bowl or dish. 

While barley is cooking, steam green beans in microwave per directed on package. Drain green beans and cut in smaller pieces (to your preference). 

Add the remaining ingredients - mushrooms, sesame oil, brown sugar, rice wine vinegar, soy sauce, agave nectar, and ground ginger in the skillet used for the barley. Heat to medium-high, add the green beans and saute the mushrooms & beans for 2-3 minutes. Pour in the cooked barley and mix well, letting in saute for another minute. Last but not least cut up the chicken in bite sized pieces and add to the skillet to re-heat, mixing everything together for about 1 minute. Then serve and enjoy!