Heather s Blueberry Chicken Stir Fry

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

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.