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 <lisa@gaf.com> on Aug 1, 97
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