Heather's Blueberry Chicken Stir Fry recipe
All Recipes World Cuisine Recipes Asian
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 caloriescarbohydrate: 104.4 gcholesterol: 29.3 mgfat: 20.7 gfiber: 8.6 gprotein: 20.2 gsaturatedFat: 3.2 gservingSize: -sodium: 666.9 mgsugar: 38 gtransFat: : -unsaturatedFat: : -
Directions Heather's Blueberry Chicken Stir Fry
Directions
-
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.