Spicy Shrimp Lime Avocado (Print)
Juicy shrimp, ripe avocado, lime zest, and spices combined for a fast and flavorful dish.
# What You Need:
→ Main Components
01 - 1 pound boneless skinless chicken breasts
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Sauce
05 - 1/2 cup low-sodium chicken broth
06 - 2 tablespoons soy sauce
07 - 2 tablespoons honey
08 - 1 tablespoon apple cider vinegar
09 - 2 cloves garlic, minced
10 - 1 teaspoon cornstarch
11 - 1 tablespoon water
→ Garnish
12 - 2 tablespoons chopped fresh parsley
# How to Make:
01 - Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt and black pepper.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and fully cooked. Transfer to a plate and tent with foil to keep warm.
03 - In a small bowl, whisk together chicken broth, soy sauce, honey, apple cider vinegar, and minced garlic.
04 - Return skillet to medium heat and pour in the sauce mixture, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes.
05 - Mix cornstarch and water until smooth. Stir slurry into the sauce, simmering for 1-2 minutes until thickened.
06 - Return cooked chicken breasts to skillet, turning to coat evenly in the sauce. Sprinkle with fresh parsley before serving.
# Expert Advice:
01 -
- Fluffy texture with just the right amount of sweetness
- Easy to double or halve for crowds or solo breakfast
- Simple ingredients you likely already have in your pantry
- Perfect canvas for mix-ins like blueberries or chocolate chips
02 -
- Pancakes are best hot off the griddle but you can store leftovers
- Batter can be made the night before for a head start
- High in comfort low in fuss
03 -
- Always start your skillet hot then lower the heat as you go to avoid scorching
- Do not overmix If some lumps remain that is exactly right
- For picture perfect edges use a third cup measuring cup for every pancake