PICO DE GALLO Using Young Living Essential Oils to cook!

One of my favorite things to eat is pico de gallo.  I found this recipe from young living and wanted to post it for my team to try.  It is yummy!

Spicy Orange Chicken with Vitality Oils

Spicy Orange Chicken with Vitality Oils





I love to experiment with the Vitality line of Young Living Essential Oils.  Essential oils can add such a distinct flavor to your already yummy dish that you have created.  Today I would like to share my Orange Chicken recipe with you.  This is a traditional recipe, not one that is cooked in an instapot or crockpot.  I do have a favorite instapot recipe too which I will share when I talk about instapot cooking.    I have also included a version to make this gluten free which is how I make this recipe. 


So today, you will need the following Vitality Oils:
 
 Orange, Lemon and Ginger














Directions: 

Sauce:

  • 1 1/2 cups water
  • 2 Tbsp. orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 Tbsp. soy sauce
  • 1 cup packed brown sugar
  • 1/2 tsp. minced garlic
  • 2 Tbsp. chopped green onion
  • 3 Tbsp. cornstarch
  • 2 tsp. reserved sauce mixture
  • 2 drops orange YL vitality essential oil 
  • 1 drop lemon YL vitality essential oil
  • 1 drop ginger YL vitality essential oil

Chicken:

  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 3 Tbsp. sesame oil

INSTRUCTIONS:

  1. Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan, and set over medium-high heat.
  2. Stir in the brown sugar, garlic, green onion, and red pepper flakes. Bring to a boil.
  3. Remove from heat.
  4. In a resalable plastic bag, mix the flour, salt, and pepper.
  5. Add the chicken pieces, seal the bag, and shake to coat.
  6. Heat the olive oil in a large skillet over medium heat.
  7. Place chicken into the skillet, and brown on both sides.
  8. Drain on a plate lined with paper towels, and cover with aluminum foil.
  9. Wipe out the skillet, and add the sauce.
  10. Bring to a boil over medium-high heat.
  11. Mix together the cornstarch and 2 tablespoons of reserved sauce; then stir into the sauce.
  12. Add orange and ginger essential oils. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
  13. Serve over brown rice with a side of broccoli for a healthy, delicious dinner.


** to make this a gluten free version substitute amino acids for soy sauce.

** Instead of coating the chicken with flour, Saute chicken in skillet after salt and peppering the meat.  

** In place of the flour, you could use crushed dehydrated Walla Walla onions to coat the chicken pieces.  This adds another flavor layer which my family loves!





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