Cooking with Infused Oils
Have you every tried cooking with infused oils? This was an amazing lesson for me from Chef Greg who is the executive chef at Do Terra oils here in Utah. If you want more information about the oils used in these recipes, go to doterra.com.
Ingredients
For the Teriyaki Chicken:
4 pounds boneless skinless chicken thighs
2 tbsp minced garlic
2 tbsp minced pickled ginger
1/2 cup turbinado sugar
1 1/2 cups soy sauce
1 can mandarin oranges, juice reserved
1 drop ginger oil
1 drop orange oil
1 tbsp cornstarch slurry
Vegetable oil
For the Caprese Salad:
4-6 tomatoes, diced
1 pound mozzarella cheese, cubed
1 sprig of basil, finely chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
1 drop basil oil
Salt and pepper to taste
For the Melon Smoothie:
3 cups fresh melon (cantaloupe, honeydew, watermelon…)
1/4 cup sugar or more to taste
2 cups ice (if desired)
2 drops lemon oil
Instructions
1
To make the teriyaki chicken: Heat a large pan on the stove and add enough vegetable oil to lightly coat the bottom of the pan.
2
Add the chicken thighs and fully cook through, set aside. If desired, you can grill them instead of cooking them in a pan.
3
Heat a large sauce pan on the stove and add enough vegetable oil to lightly coat the bottom of the pan. Add the minced garlic and pickled ginger. Sauté for about 30 minutes.
4
Add the turbinado sugar and stir to incorporate it followed by the soy sauce.
5
Mix 1 tbsp of cornstarch into the reserved liquid from the mandarin oranges and stir into the teriyaki sauce.
6
Bring the mixture to a boil, while stirring, for about 3 minutes and remove from the heat and stir in the ginger oil, orange oil and the mandarin oranges, set aside.
7
If desired, chop (or not) the cooked chicken thighs into bite size pieces and add them to a large pan with desired amount of teriyaki sauce.
8
Sauté for about 3 minutes or until teriyaki sauce is boiling again. Serve with rice and enjoy!
9
To make the Caprese Salad: Add the diced tomatoes, mozzarella cubes and chopped basil to a large bowl.
10
In a separate bowl add the olive oil, balsamic vinegar and basil oil whisking everything together.
11
Pour the dressing over the salad and gently fold everything together. Salt and pepper to desired taste.
12
If you want to make a balsamic glaze, reduce 2 cups of balsamic vinegar by half. Cool and use as desired.
13
To make the Melon Smoothie: 1. Place everything in a blender and blend until smooth. Taste and adjust sugar if needed.
