Sauté shallots in oil, add rolled barley, chicken stock and water and cook for 2 minutes. Cover, remove from heat and let simmer for 5 min, then loosen with a fork and pour the mixture into a large bowl. Allow to cool (can also be refrigerated). For the dressing, mix 2 tbsp lime juice with garlic, thyme, salt and pepper and add half of the scallions. Cut chicken into 2 cm pieces and stir-fry in oil until brown. Add the remaining lime juice with plenty of pepper to the meat and stir in. Lift meat out of pan and chill in refrigerator. Combine rolled barley, chicken, bell bell pepper, remaining scallions and dressing and stir well.
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