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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.4 Kcal (2731 kJ) | ||
| Calories from fat | 208.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.2g | 36% | |
|---|---|---|---|
| Cholesterol | 8.36mg | 3% | |
| Sodium | 559.82mg | 23% | |
| Potassium | 765.23mg | 16% | |
| Total Carbs | 100.42g | 33% | |
| Sugars | 22.01g | 88% | |
| Dietary Fiber | 14.75g | 59% | |
| Protein | 17.9g | 36% | |
| Vitamin C | 46.3mg | 77% | |
| Iron | 3.3mg | 18% | |
| Calcium | 116.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 111.06 Kcal (465 kJ) | ||
| Calories from fat | 35.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 36% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 3% | |
| Sodium | 95.3mg | 23% | |
| Potassium | 130.27mg | 16% | |
| Total Carbs | 17.1g | 33% | |
| Sugars | 3.75g | 88% | |
| Dietary Fiber | 2.51g | 59% | |
| Protein | 3.05g | 36% | |
| Vitamin C | 7.9mg | 77% | |
| Iron | 0.6mg | 18% | |
| Calcium | 19.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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