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