Sweet and sour chicken with barley

Ingredients

Let’s make it

1. Wash your hands and clear a clean preparation space. In a large covered pot, bring the barley and 6 cups of water to a boil. Turn the heat low and simmer for 45 to 60 minutes, until the grains are tender and the water is absorbed.
2. While the barley cooks, stir the sugar, cornstarch, 1/4 cup water, soy sauce, vinegar and ketchup together in a small bowl. Set the sauce aside. Take the frozen vegetables out to begin thawing while you prepare the chicken; follow any cooking instructions on their package.
3. Cut the chicken into 3/4-inch pieces. Wash your hands after handling it, and keep the raw chicken, board and knife away from ready-to-eat food.
4. Warm the oil in a large skillet over medium heat. Add the chicken and cook until a food thermometer reads 165°F in the thickest pieces. Transfer the cooked chicken to a clean plate.
5. Stir the sauce again, then pour it into the skillet with the pineapple and its juice. Cover and heat over medium-high for 5 to 10 minutes, until the sauce boils.
6. Turn the heat to medium-low. Return the chicken to the skillet and add the vegetables. Cook for another 5 to 10 minutes, until the vegetables are cooked and everything is hot. Follow the vegetable package if it requires longer cooking.
7. Divide the cooked barley among five servings and spoon the chicken, vegetables and sauce over it.