- 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
- 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.
04/13/2018
recipepes.com
Heather's Blueberry Chicken Stir Fry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
