HEATHER'S BLUEBERRY CHICKEN STIR FRY

Heather's Blueberry Chicken Stir Fry image

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!

Provided by creaturecomfort

Time 35m

Yield 4

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 666.9 mg, Sugar 38 g