Chicken and Wheat Berries Stir-Fry

• 1 pound boneless skinless chicken breast or chicken thighs
• 1 1/2 cups wheat berries (or rice)
• 3 cups chicken or vegetarian broth
• Salt and Pepper
• 1 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 4 tablespoons cooking oil, divided
• 2 garlic cloves, minced
• 2 bell peppers (red or green), diced
• 2 small yellow squash or zucchini
• 1 medium onion, diced

Directions

1.      Add 1 1/2 cups wheat berries to 4 cups of water or stock, cook 45 minutes, on very low heat.

2.      Cut chicken into 1/2-inch-thick slices. Season with salt and pepper. Toss chicken in cornstarch until completely coated.

3.      In a large skillet or wok, heat 2 tablespoons of oil over medium-high; stir-fry chicken until no longer pink, about 3-5 minutes. Transfer to a plate.

4.      Clean skillet, add remaining oil along with the onion, squash and peppers; cook over high heat, tossing often, add garlic. About 5 minutes or until brown.

5.      Add water, red vinegar, soy sauce and chicken. Tossing, until chicken and vegetables a cooked. About 2-3 minutes.

6.      Serve over wheat berries.