Ingredients
4
4 servings
- •1 tablespoon chopped garlic
- •½ cup fresh blueberries
- •½ cup peach preserves
- •1 tablespoon sesame oil
- •3 tablespoons Dijon mustard
- •⅓ cup rice wine vinegar
- •3 tablespoons brown sugar
- •1 tablespoon soy sauce
- •¼ 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
- •⅔ cup chopped green onions
- •4 cups frozen mixed vegetables
- •4 cups cooked brown rice
- •1 teaspoon toasted sesame seeds
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 673
- Carbohydrate: 104g
- Fat: 21g
- Fiber: 9g
- Protein: 20g
- Sugar: 38g
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