Heather's Blueberry Chicken Stir Fry

Heather's Blueberry Chicken Stir Fry

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    35 m
creaturecomfort
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (3)

Rate This Recipe
LindaT
4

LindaT

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

Keeli
0

Keeli

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

melamont
0

melamont

Sooo Yummy!!! My kids loved it and its def a great way to use up extra blueberries which i have everytime i go to costco

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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