• 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 al dente, 5-7 minutes, then drain.

• 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 1⁄2 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 lo mein between shallow bowls and sprinkle chopped peanuts on top. Serve with any remaining lime wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***