The thigh meat lends an especially moist, rich flavor, but you can use any leftover chicken.
4 teaspoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon lower-sodium soy sauce
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 cups cooked wheat berries
1 1/2 cups chopped cooked chicken thighs
3/4 cup sugar snap peas, halved diagonally
1/2 cup dry-roasted, unsalted cashews
1/3 cup thinly sliced green onions
How to Make It
Combine first 6 ingredients in a medium bowl, stirring well with a whisk. Add wheat berries, chicken, and peas; toss well to coat. Stir in cashews and onions.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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