Heather's Blueberry Chicken Stir Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
1 tablespoon chopped garlic |
1/2 cup fresh blueberries |
1/2 cup peach preserves |
1 tablespoon sesame oil |
3 tablespoons dijon mustard |
1/3 cup rice wine vinegar |
3 tablespoons brown sugar |
1 tablespoon soy sauce |
1/4 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 |
2/3 cup chopped green onions |
4 cups frozen mixed vegetables |
4 cups cooked brown rice |
1 teaspoon toasted sesame seeds |
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.
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