Bengal Spiced Chicken
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
ginger
minced |
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
ginger
minced |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sugar
|
|
Directions
Prepare the sauce: Put tea bag in water and microwave for 2 minutes.
Remove tea bag and discard.
Add the rest of the sauce ingredients to the tea and mix well.
Coat large skillet with cooking spray.
Cook garlic andamp; 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.
