Sweet & Spicy Chicken Ramen
with Asparagus & Lime
This sweet and spicy noodle bowl features tender, chewy noodles tossed with juicy chicken breast and crisp-tender broccoli. It’s coated in an umami-rich sweet soy and chili glaze and finished with chili flakes, lime zest, and a bright squeeze of lime. In a quick 20 minutes you’ll be enjoying a better-than-take-out bowl of ramen straight from your kitchen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
6 ounce
Asparagus
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
unit
Broccoli
1 unit
Lime
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Quarter lime. Roughly chop peanuts. TIP: For added flavor, toast peanuts before chopping. Add peanuts to a large dry pan over medium-high heat. Cook, stirring often, until toasted, 2-4 minutes. Season with salt; cook, stirring, 1 minute more.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
While noodles cook, open package of chicken* and drain off any excess liquid.
Heat a large 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. TIP: If your broccoli isn’t bright green after 2-3 minutes, cover the pan to help it cook!
Remove pan from heat. Add sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4); stir to combine. If sauce is too sweet, add a splash of water. Taste and season with salt and pepper, if desired.
To pan with chicken and broccoli, add drained noodles and juice from one lime wedge (two wedges for 4 servings); toss to coat. Taste and season with salt.
Divide chicken ramen between shallow bowls and sprinkle chopped peanuts on top. Serve with any remaining lime wedges on the side.
