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.