I was looking for a chicken recipe so I could cook for my parents last night and I came across this Orange & Ginger Chicken Stir-Fry recipe by dōTERRA. Needless to say, I was excited for the opportunity to try something new with my oils.

This is the original recipe, however I did make a couple of small changes which I will outline below as I roughly tripled the ingredients

Ingredients

500g boneless, skinless chicken breast, cut into pieces
3 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
6 drops dōTERRA Wild Orange essential oil
2 drops dōTERRA Ginger essential oil
1/2 teaspoon Red Pepper Flakes
1/2 cup chopped onions
1 cup chopped snow peas
1 cup chopped capsicum (red, green, and/or yellow)
2 tablespoon of shaved almonds
Basil Leaves to garnish

Method

Pour over chicken, seal bag, and shake to evenly coat. Place bag in refrigerator, and marinate chicken for about 30 minutes.
Pour marinated chicken into hot skillet and stir until chicken is cooked. Remove from pan and keep warm.
Add peppers, onions, essential oils and marinade to the skillet. Stir until tender.
Add chicken, snow peas and almonds. Stir until thoroughly heated.
Add Basil leaves to garnish.

My changes were:

I only doubled the essential oils rather than triple them. dōTERRA essential oils are pure so they can pack a punch and I didn’t want to overpower the dish by tripling the drops. I was happy with the flavours, but you may want to adjust them when you try it.
I used chicken thigh rather than breast as that is what I had on hand. Sometimes breast can get a bit dry (or maybe that is just my bad cooking) so I would probably stick to thigh when I cook it again.
I didn’t add multiply the Red Pepper Flakes because I am a bit of a lightweight when it comes to spice. Use your own judgement when you try it.
I didn’t garnish with Basil leaves because I didn’t have any. Not sure if they are intended for decoration only or for extra flavour, but I didn’t feel like anything was missing.
I served the stir-fry on a bed of long grain white rice.

It was a simple recipe and easy to prepare. The best part was that the dish was a big hit with the folks so I’m chalking this one up as a success!