Heathers Blueberry Chicken Stir Fry Recipes

HEATHER'S BLUEBERRY CHICKEN STIR FRY

Heather's Blueberry Chicken Stir Fry image

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!

Provided by creaturecomfort

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 18

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 672.5 calories, Carbohydrate 104.4 g, Cholesterol 29.3 mg, Fat 20.7 g, Fiber 8.6 g, Protein 20.2 g, SaturatedFat 3.2 g, Sodium 666.9 mg, Sugar 38 g

HEALTHY CHICKEN STIR-FRY

Healthy chicken stir-fry image

Make this nutritious, veg-packed stir-fry when you need dinner fast - and if you like a hit of spice, add some chilli to the rich peanut dressing

Provided by Sara Buenfeld

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

65g brown basmati rice
2 tsp rapeseed oil
15g ginger, peeled and cut into thin matchsticks
2 small red onions (160g), cut into wedges
160g broccoli, broken into florets, stem finely chopped
2 carrots (160g), halved lengthways, then cut into diagonal slices
1 red chilli, finely chopped (optional)
200g chicken breast, cut into thin strips
½ tsp ground cumin
1 tbsp crunchy peanut butter
1 tbsp wheat-free tamari
1 tbsp brown rice vinegar

Steps:

Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.
Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.
Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.

Nutrition Facts : Calories 465 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

HEATHER'S STIR-FRY SAUCE

Heather's Stir-Fry Sauce image

My SIL is a newlywed, and she's turning into quite a good cook -- we have even started sharing recipes. This is HER stir fry sauce, and I love its basic goodness. You can add ingredients (I'll add a few spoonfuls of black bean sauce sometimes, for example) or change them around (I often use brown sugar instead of white, and sometimes I use rice wine vinegar instead of the white). I keep losing the piece of paper I have this scribbled on, so it's time to bring it to Zaar!

Provided by Lennie

Categories Sauces

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 teaspoons cornstarch
2/3 cup water (or chicken or beef broth, if desired)
3 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons sugar

Steps:

Whisk all ingredients together until smooth.
Add to stir fry just at the end, stirring well into the dish and let sauce come to a bubble.
Let simmer until sauce has thickened, then serve.

Nutrition Facts : Calories 27.1, Sodium 755.6, Carbohydrate 5.3, Fiber 0.1, Sugar 2.3, Protein 1.4

BLUEBERRY-DIJON CHICKEN

Blueberry-Dijon Chicken image

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup blueberry preserves
1/3 cup raspberry vinegar
1/4 cup fresh or frozen blueberries
3 tablespoons Dijon mustard
Minced fresh basil or tarragon, optional

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.

Nutrition Facts : Calories 325 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 522mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 34g protein.

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