Add the oil to a pan over high heat.

Add the onions, garlic , ginger and chicken breast to the pan and brown for 5 minutes.

Now add the carrots, stock, pearl barley and salt and pepper.

Bring to the boil, lower the heat and cover the pan.

Simmer for 35 mins over a low heat and season. You may need to check the water at 25 - 30 mins and top up.