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HEAT 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until thighs are golden brown on both sides.
ADD garlic, sugar and crushed pepper; cook and stir 1 min. Add remaining dressing and broth; stir. Bring to boil; cover. Simmer on medium heat 5 min. or until chicken is done (165ºF), stirring occasionally. Stir in peas; cook, covered, 5 min., stirring occasionally.
REMOVE from heat. Stir in basil.