Heather's Blueberry Chicken Stir Fry

This tangy, sweet, and savory recipe is excellent for either a stir fry sauce or a lovely salad dressing. This was thrown together in an effort to use blueberries that had failed to make it into dessert...and thus this tasty dish is born!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 673 Calories

Ingredients

• 3 tablespoons brown sugar
• ground black pepper to taste
• 3 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped garlic
• 4 cups frozen mixed vegetables
• 1 pinch garlic salt, or to taste
• 1 teaspoon minced fresh ginger
• 1 teaspoon toasted sesame seeds
• 4 cups cooked brown rice
• 2 (4 ounce) skinless, boneless chicken breast halves - cut into bite size pieces
• 0.25 cup olive oil
• 0.5 cup fresh blueberries
• 0.5 cup peach preserves
• 0.33333334326744 cup rice wine vinegar
• 0.66666668653488 cup chopped green onions

Recipe Instructions

Step 1

Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.

Step 2

Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.

Step 3

Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.