Sweet and Spicy Chicken Ramen with Green Beans and Lime

This sweet and spicy chicken ramen brings together tender, 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 perfect balance of sweet and heat, while a squeeze of fresh lime and crunchy peanuts add brightness and texture.

Ready in just 20 minutes, this bowl is faster than takeout and packed with protein and flavor. It’s an ideal weeknight dinner when you’re craving something satisfying but don’t want to spend hours in the kitchen.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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 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 water is boiling, add ramen noodles and cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds. Set aside.
3. While noodles cook, pat the chicken dry. 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 briefly.
4. Remove pan from heat. Add sweet soy glaze, sweet Thai chili sauce, 1 tablespoon butter and Korean chili flakes (use as much or as little as you like). Stir to combine. If the sauce seems too sweet, add a splash of water. Taste and adjust salt and pepper if needed.
5. Add the drained noodles and a squeeze of lime juice (from one wedge) to the pan. Toss everything together until well coated. Taste and add more salt if desired.
6. Divide the chicken ramen between bowls. Sprinkle with 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, tofu or sliced beef. Adjust cooking time as needed.

What can I use instead of sweet soy glaze?

You can mix equal parts soy sauce and brown sugar or honey to create a similar sweet and savory glaze.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave, adding a splash of water to refresh the sauce.