Chicken and Summer Vegetable Stir-Fry Recipe | Dierbergs Markets

Ingredients

• 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