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Title: Bengal Spiced Chicken Categories: Polkadot, Lisa, Herb/spice, Chicken Yield: 2 Servings 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 97 |