Sweet and Spicy Chicken Lo Mein with Asparagus and Lime

This sweet and spicy chicken lo mein is the perfect weeknight dinner that comes together in just 20 minutes. Tender, chewy noodles are tossed with juicy chicken breast, crisp-tender broccoli and fresh asparagus, all coated in an umami-rich sweet soy and chili glaze. A final sprinkle of chili flakes, lime zest and a bright squeeze of lime takes this dish over the top.

Better than takeout, this homemade lo mein is quick, easy and packed with flavor. The combination of sweet Thai chili sauce and Korean chili flakes gives it a delightful kick, while the crunchy peanuts add texture. Serve it straight from your kitchen for a satisfying meal that everyone will love.

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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

ounce BroccoliView 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

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 all produce. Cut broccoli into bite-size pieces if needed. Quarter the lime. Roughly chop the peanuts. For added flavor, toast the 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 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 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 steam. Remove the pan from heat. Add the sweet soy glaze, sweet Thai chili sauce, butter and as many Korean chili flakes as you like (start with ½ teaspoon for mild heat). Stir to combine. If the sauce seems too sweet, add a splash of water. Taste and adjust seasoning with salt and pepper if needed.
4. Return the pan to low heat. Add the drained noodles and squeeze in the juice from one lime wedge. Toss everything together until the noodles are well coated. Taste and add more salt if desired. Divide the lo mein between shallow bowls. Sprinkle with the toasted 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.

What can I use instead of lo mein noodles?

You can use spaghetti, udon noodles or any other long pasta. Cook according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.