Quick 20-Minute Sweet and Spicy Chicken Lo Mein with Asparagus and Lime

This sweet and spicy noodle bowl brings together tender, chewy lo mein noodles with juicy chicken breast and crisp-tender broccoli and asparagus. Coated in an umami-rich sweet soy and chili glaze, it’s finished with a sprinkle of Korean chili flakes, lime zest and a bright squeeze of lime. In just 20 minutes, you’ll have a better-than-takeout bowl of lo mein straight from your own kitchen.

Perfect for busy weeknights, this recipe is packed with protein and flavor. The combination of sweet Thai chili sauce and sweet soy glaze creates a balanced sauce that’s both savory and slightly spicy. Toasted peanuts add a satisfying crunch, while fresh lime brightens every bite. Get ready to enjoy a restaurant-quality meal at home in no time!

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

6 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

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 the peanuts. For added flavor, toast the peanuts: add them to a large dry pan over medium-high heat and cook, stirring often, until toasted, 2-4 minutes. Season with salt and cook, stirring, 1 minute more. Set aside.
2. Once the water is boiling, add the lo mein noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While the noodles cook, open the package of chicken and drain any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken and broccoli; season with garlic powder, salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through and the broccoli is tender, 4-6 minutes. (If the broccoli isn’t bright green after 2-3 minutes, cover the pan to help it cook.) Remove the pan from heat. Add the sweet soy glaze, sweet Thai chili sauce, 1 tablespoon butter and as many Korean chili flakes as you like (start with ½ teaspoon). Stir to combine. If the sauce is too sweet, add a splash of water. Taste and adjust seasoning with salt and pepper if desired.
4. Return the pan to low heat. Add the drained noodles and the juice from one lime wedge. Toss to coat everything evenly. Taste and add more salt if needed. Divide the lo mein between shallow bowls, sprinkle with the chopped peanuts and serve with the 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, beef or tofu. Adjust cooking time as needed.

Can I make this dish gluten-free?

Use gluten-free lo mein noodles and tamari instead of sweet soy glaze. Check that the chili sauce is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to refresh the sauce.