Bengal Spiced Chicken
- Nonstick cooking spray
- 1/2 ts Minced garlic
- 1/2 ts Minced ginger
- 1 lb Boneless, skinless chicken
- -breast in bite-sized chunks
- 2 ts Corn starch, dissolved in
- 2 tb Water
-----------------------------------SAUCE-----------------------------------
1 c Water
1 Celestial Seasonings Bengal
-Spice tea bag
2 tb Soy sauce
1 tb Sugar
Prepare the sauce: Put tea bag in water & microwave for 2 minutes. Remove
tea bag & discard. Add the rest of the sauce ingredients to the tea and
mix well.
Coat large skillet with cooking spray. Cook garlic & ginger for about 30
seconds. Add chicken and stir fry until opaque. Add sauce, bring to a
boil, lower heat, and simmer for another 10 minutes. Add corn starch
dissolved in water, and cook over high heat, until sauce has thickened.
Serve over rice.
Notes: Bengal Spice herb tea contains cinnamon, roasted carob, ginger
root, roasted chicory root, dates, cardamom, black pepper, nutmeg, cloves,
and quinoa. As a tea, it sounds perfectly awful, but it adds a delicious
flavor to the chicken!
Source: Lisa Clarke
The Chef's Comments: "Here's a chicken recipe I made Monday night, using
the technique I got from the Celestial Seasoning cookbook I posted about
back there. it was very good!" - Lisa
From: Lisa Date: 07-31-96 (18:01) The Polka Dot Cottage, a BBS with a taste
of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke on Aug 1,
97
1 c Water
1 Celestial Seasonings Bengal
-Spice tea bag
2 tb Soy sauce
1 tb Sugar
Prepare the sauce: Put tea bag in water & microwave for 2 minutes. Remove
tea bag & discard. Add the rest of the sauce ingredients to the tea and
mix well.
Coat large skillet with cooking spray. Cook garlic & ginger for about 30
seconds. Add chicken and stir fry until opaque. Add sauce, bring to a
boil, lower heat, and simmer for another 10 minutes. Add corn starch
dissolved in water, and cook over high heat, until sauce has thickened.
Serve over rice.
Notes: Bengal Spice herb tea contains cinnamon, roasted carob, ginger
root, roasted chicory root, dates, cardamom, black pepper, nutmeg, cloves,
and quinoa. As a tea, it sounds perfectly awful, but it adds a delicious
flavor to the chicken!
Source: Lisa Clarke
The Chef's Comments: "Here's a chicken recipe I made Monday night, using
the technique I got from the Celestial Seasoning cookbook I posted about
back there. it was very good!" - Lisa
From: Lisa Date: 07-31-96 (18:01) The Polka Dot Cottage, a BBS with a taste
of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke
97
