Bengal Spiced Chicken
Submitted by robb43
Stir-fried chicken breast simmered in a unique tea-infused sauce with soy, ginger, garlic, and sugar, thickened with cornstarch. A quick Bengali-inspired weeknight dinner for two, served over rice.
YIELD
2 servingsPREP
10 minCOOK
25 minREADY
40 minHere’s a weeknight dinner that punches well above its weight.
Boneless chicken breast gets stir-fried with garlic and ginger, then simmered in a sauce built on an unexpected foundation: brewed tea.
The tea adds a subtle tannic depth that you can’t quite put your finger on, but it makes the soy sauce, sugar, and ginger sing in a way that plain water never could.
A quick cornstarch slurry at the end gives you a glossy, clingy sauce that coats every piece of chicken. Spoon it over steamed rice and dinner is done in 40 minutes.
Kitchen Tips
- Use a strong black tea like Assam or Darjeeling for the most flavor. The tannins add body and a slight bitterness that balances the sweetness of the sauce.
- Don’t overcrowd the skillet when stir-frying the chicken. Work in a single layer so the pieces sear instead of steam.
- Dissolve the cornstarch in cold water before adding it to the hot sauce. Dumping dry cornstarch straight in creates lumps that are nearly impossible to smooth out.
Ingredients
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.
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