Wild Orange Oil Benefits
Wild Orange Oil Benefits
The benefits of pure Wild Orange Oil on your health are amazing to say the least. This edible oil is not only high in antioxidants, which are essential to overall health, but it helps boost a positive mood and can help alleviate eases feelings of self-doubt. I love cooking with pure Wild Orange Oil. It adds depth and a bitter sweetness to cooking and adds a complex flavor to water and tea. The fact that it helps promote great physical and mental health is really why I promote it for use by all my clients. I also tell my clients that the oil makes a great gift when given as a body scrub. Simply mix together 1/2 Cup Coconut Oil, 1/2 Cup Brown Sugar, 15 drops Wild Orange essential oil, and 3 drops Cinnamon essential oil. Store in and air tight glass container. Use as a shower scrub once a day. *Note, if you have high blood pressure, please check with your doctor first. Here is a bonus recipe for Wild Orange Oil that I love. Please share your photos and thoughts with me on my Facebook page when you make this recipe.
Orange Chicken
For the chicken: – 1 lb. boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces – 1 tsp. soy sauce – 1/2 cup cornstarch – About 2 cups canola oil for frying For the orange sauce: – 2 oranges PLUS 3 drops of pure doTERRA Wild Orange Essential Oil – 2 tsp.cornstarch – 1 Tbsp. canola oil – 2 cloves garlic, minced – 2 tsp. minced peeled fresh ginger (from 1-inch piece) – 1/8 to 1/4 tsp. crushed red pepper Directions: Fry the chicken:
– Line a large rimmed baking sheet with paper towels.
– In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F.
– Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate.
– Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F.
– Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet.
– Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
– Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary.
Add the chicken, and stir until thoroughly coated in sauce.
Make the orange sauce:
– Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long.
– Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total.
– Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
– Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
– Add in the oil and whisk again.In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking.
– Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds.
– Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds.
– Stir the orange juice–cornstarch mixture then add it to the skillet.
– Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
To serve:
– Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.