Heather's Blueberry Chicken Stir Fry

Heather's Blueberry Chicken Stir Fry

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"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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35 m servings 673 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • For a pretty presentation, serve with orange slices!


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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 lef...

We substituted mixed veggies for white onion, zucchini and cabbage. Instead of peach preserves, we used fresh sliced peaches and served it over white rice with coconut oil. This was THE bigges...

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.

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

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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