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Bengal Spiced Chicken

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ teaspoon garlic
minced
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½ teaspoon ginger
minced
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1 pound chicken breast halves, boneless, skinless
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2 teaspoons cornstarch
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2 tablespoons water
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1 cup water
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2 tablespoons soy sauce, tamari
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1 tablespoon sugar
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Ingredients

Amount Measure Ingredient Features
2.5 ml garlic
minced
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2.5 ml ginger
minced
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453.6 g chicken breast halves, boneless, skinless
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1E+1 ml cornstarch
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3E+1 ml water
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237 ml water
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3E+1 ml soy sauce, tamari
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15 ml sugar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 41618% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 1076mg 45%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 143g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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