Heather's Blueberry Chicken Stir Fry

Ingredients:

• 1 tablespoon chopped garlic
• 1/2 cup fresh blueberries
• 1/2 cup peach preserves
• 1 tablespoon sesame oil
• 3 tablespoons Dijon mustard
• 1/3 cup rice wine vinegar
• 3 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1/4 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
• 2/3 cup chopped green onions
• 4 cups frozen mixed vegetables
• 4 cups cooked brown rice
• 1 teaspoon toasted sesame seeds

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.