adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Heather's Blueberry Chicken Stir Fry
Heather's Blueberry Chicken Stir Fry
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Versatile blueberry sauce: perfect for stir fry or salad, crafted from rescued dessert blueberries. Tangy, sweet, succulent.
Ingredients:
  • 1 tablespoon chopped garlic
  • 0.5 cup fresh blueberries
  • 0.5 cup peach preserves
  • 1 tablespoon sesame oil
  • 3 tablespoons Dijon mustard
  • 0.33333334326744 cup rice wine vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 0.25 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
  • 0.66666668653488 cup chopped green onions
  • 4 cups frozen mixed vegetables
  • 4 cups cooked brown rice
  • 1 teaspoon toasted sesame seeds
Instructions:
  • Combine the garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender. Blend until smooth with the lid on.
  • In a large skillet or wok, heat oil over high heat. Cook and stir chicken and mushrooms until chicken is cooked through and juices run clear, about 7 minutes. Add ginger, garlic salt, and black pepper; continue to cook and stir until fragrant, about 1 minute.
  • Combine green onions and mixed vegetables with chicken, then drizzle blueberry sauce over the mixture. Cook on medium-high heat until the sauce boils, about 10 minutes. Reduce heat to low and simmer until vegetables are tender, 2 to 4 minutes. Let the sauce cool for 3 minutes off heat. Serve over brown rice and garnish with sesame seeds.

Similar Recipes