Heather's Blueberry Chicken Stir Fry recipe

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Ingredients

1 tablespoon chopped garlic
½ cup fresh blueberries
½ cup peach preserves
1 tablespoon sesame oil
3 tablespoons Dijon mustard
⅓ cup rice wine vinegar
3 tablespoons brown sugar
1 tablespoon soy sauce
¼ cup olive oil
2 (4 ounce) skinless, boneless chicken breast halves - cut into bite size pieces
1 cup sliced fresh mushrooms
1 teaspoon minced fresh ginger
1 pinch garlic salt, or to taste
ground black pepper to taste
⅔ cup chopped green onions
4 cups frozen mixed vegetables
4 cups cooked brown rice
1 teaspoon toasted sesame seeds

Nutrition Info

672.5 calories
carbohydrate: 104.4 g
cholesterol: 29.3 mg
fat: 20.7 g
fiber: 8.6 g
protein: 20.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 666.9 mg
sugar: 38 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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!

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