• 3 ears corn-on-the-cob, tassels and husks removed
• 3 tablespoons Dierbergs olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons finely diced fresh ginger root
• 1 clove garlic, minced
• 2 cups cooked wheat berries
• 5 tablespoons Dierbergs Kitchens Sweet Bourbon Glaze (divided)
• 1 bag (8 ounces) sugar snap peas, halved
• ⅓ cup diced red bell pepper
• 2 tablespoons reduced-sodium soy sauce

Cut kernels from corn with serrated knife and place in medium bowl; set aside.

 

Heat 12-inch skillet over medium-high heat; add 2 tablespoons of the olive oil. Add chicken; stir-fry 3 minutes.

 

Add ginger and garlic; stir-fry 1 minute. Add wheat berries and 2 tablespoons of the Bourbon Glaze; stir-fry until heated through, about 2 minutes.

 

Add corn kernels, snap peas, bell pepper, 3 tablespoons Bourbon Glaze, and soy sauce; stir-fry until veggies are tender, about 10 minutes.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 610
Cholesterol: 80 mg
Fat: 17 g
Sodium: 401 mg
Carbohydrates: 85 g
Protein: 34 g
Fiber:
Saturated Fat: N/A