Sweet and Spicy Chicken Lo Mein with Broccoli and Lime

This sweet and spicy chicken lo mein brings together chewy noodles, juicy chicken breast and crisp-tender broccoli in a rich umami glaze. The combination of sweet soy glaze and Thai chili sauce creates a balanced heat, while fresh lime zest and juice add brightness. Topped with crunchy peanuts and a sprinkle of chili flakes, every bite is a flavor explosion.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something satisfying but don’t want to wait for delivery. It’s a homemade takeout favorite that’s faster, fresher and totally customizable to your spice preference.

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Ingredients

20 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

8 ounce BroccoliView 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

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 lo mein noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While noodles cook, open the package of chopped 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 (start with ½ teaspoon, add more to taste). Stir to combine. If the sauce seems too sweet, add a splash of water. Taste and adjust salt and pepper if needed.
5. Return pan to low heat. Add drained noodles and a squeeze of lime juice (from one wedge). Toss everything together until noodles are well coated. Taste and add more salt if desired.
6. Divide the lo mein between shallow bowls. Sprinkle with chopped peanuts and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles with udon, soba or even spaghetti. Adjust cooking time 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 skillet over medium heat, adding a splash of water to refresh the sauce.

Is this dish very spicy?

The recipe uses Korean chili flakes and sweet Thai chili sauce, which provide a mild to medium heat. You can adjust the spice level by adding more or fewer chili flakes.