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Heather's Blueberry Chicken Stir Fry

Heather's Blueberry Chicken Stir Fry

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creaturecomfort

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 104.4g
  • 34%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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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Reviews

LindaT
4
7/15/2012

I had this for dinner tonight and enjoyed it. I didnt have peach preserves.. used sugar free raspberry. Added more chicken. For my tastes, it needed another shake of soy sauce on top. I have leftovers.. yay

jilliancamp
0
7/22/2014

The flavor is great. The visuals are ridiculously unappealing. It ends up kind of a brownish purple. My husband had two helpings. He loved it. He just couldn't look at it.

Keeli
0
6/22/2013

I tried this twice and while we enjoyed it both times it just lacked that spark that spoke to us. The time we used a peach-jalapeno jam was our favorite