chicken
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 2 | ||
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Calories: 138 | ||
Calories from Fat: 7 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 277.4mg | 10 % | |
Potassium 108.6mg | 3 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 23.7g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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