Spicy Sweet Chicken Ramen with Asparagus and Lime

This spicy sweet chicken ramen brings together chewy noodles, tender chicken and crisp-tender broccoli in a savory-sweet soy and chili glaze. A squeeze of lime and crunchy peanuts add bright, fresh contrast. Ready in just 20 minutes, it’s the perfect weeknight dinner that beats takeout hands down.

With a balance of heat from Korean chili flakes and sweetness from Thai chili sauce, every bite is packed with umami. The asparagus and broccoli add a nice crunch, while the lime zest and juice keep it bright. Customize the spice level to your liking and enjoy a restaurant-quality bowl at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Cut broccoli into bite-size pieces. Quarter the lime. Roughly chop peanuts. For extra flavor, toast peanuts in a large dry pan over medium-high heat, stirring often, until golden, 2-4 minutes. Season with a pinch of salt and cook 1 minute more. Set aside.
2. Once water is boiling, add ramen noodles and cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds to stop cooking.
3. While noodles cook, open package of chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and broccoli; season with garlic powder, salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and broccoli is tender, 4-6 minutes. If broccoli isn’t bright green after 2-3 minutes, cover the pan to steam.
4. Remove pan from heat. Add sweet soy glaze, sweet Thai chili sauce, butter and Korean chili flakes (use as much or as little as you like). Stir to combine. If sauce is too sweet, add a splash of water. Taste and adjust salt and pepper if needed.
5. Add drained noodles and juice from one lime wedge to the pan. Toss to coat everything evenly. Taste and add more salt if desired.
6. Divide the chicken ramen between shallow bowls. Sprinkle with toasted chopped peanuts and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, sliced beef or tofu. Adjust cooking time accordingly.

What if I don't have sweet soy glaze?

You can make a quick substitute by mixing 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the vegetables and sauce in advance. Cook and assemble just before serving.