Thai Chicken with Sugar Snap Peas

Name: Thai Chicken with Sugar Snap Peas
Prep time: 25 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 3/4 cup KRAFT Zesty Italian Dressing, divided; 1 lb. boneless skinless chicken breasts, cut into thin strips; 2 Tbsp. crunchy peanut butter; 2 Tbsp. honey; 2 Tbsp. lite soy sauce; 1/2 tsp. crushed red pepper; 1/2 lb. thin spaghetti, cooked; 1 pkg. (8 oz.) fresh sugar snap peas, rinsed

View All Images Add a Photo

Recipe by Kraft

Prep Time

25
min.

Total Time

1
hr.

40
min.

Servings

4 servings

Bring a taste of Asia to your kitchen with this Thai chicken recipe. The sugar snap peas complement the peanut sauce while adding color and crunch.

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

3/4 cup KRAFT Zesty Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into thin strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
2 Tbsp. lite soy sauce
1/2 tsp. crushed red pepper
1/2 lb. thin spaghetti, cooked
1 pkg. (8 oz.) fresh sugar snap peas, rinsed

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Pour 1/4 cup dressing over chicken in medium bowl; mix lightly. Refrigerate 1 hour to marinate.
Meanwhile, whisk remaining dressing with peanut butter, honey, soy sauce and crushed pepper until blended. Reserve for later use.
Cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, remove chicken from marinade; discard marinade. Cook and stir chicken in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink. Add peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat.
Drain spaghetti. Add to chicken mixture along with the reserved dressing mixture; mix lightly.

Add to Recipe Box

View Recipe Card

Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Keeping it Safe

Cutting boneless skinless chicken breasts can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.

Note

Refrigerate any leftovers. Serve cold as part of your lunch the next day.

Servings

4 servings

Healthy Living

Generally Nutritious
Diabetes Center

Nutrition Bonus

Since this satisfying meal is made with lean meat and vegetables it can fit into a healthful eating plan.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories	510

Total fat	14g
Saturated fat	2g
Cholesterol	55mg
Sodium	650mg
Carbohydrate	63g
Dietary fiber	5g
Sugars	16g
Protein	29g
% Daily Value
Vitamin A	8 %DV
Vitamin C	45 %DV
Calcium	4 %DV
Iron	20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by dennislm1 from My boyfriend and I made this the other night and it was terrific. My boyfriend and I made this the other night and it was terrific. We did make quite a few substitutions so that we didn't have to run to the store (green beans instead of peas, creamy peanut butter plus whole peanuts instead of crunchy peanut butter, and cayenne pepper instead of red pepper flakes) and add a couple of ingredients (sesame seeds and a little garlic powder in the sauce), but I think it would be just as delicious as it's written. The sauce tasted exactly like the peanut sauce I've had in Thai restaurants. I would also recommend adding bean sprouts to make the dish even more authentic!

Date published: 2009-07-08

Rated 4 out of 5 by sjswebb from I wasn't sure how good it would taste when reading through the ingredients, but I was pleasantly... I wasn't sure how good it would taste when reading through the ingredients, but I was pleasantly surprised! My family ate it until it was gone, and I love the extra protein it contains! Have made it several times with different veggies each time. A great dish every time...In fact, my mother-in-law said the sauce was so tasty she could DRINK it!

Date published: 2008-06-17

Rated 5 out of 5 by gunderbunder from This was my second time making it and I absolutely love it! This was my second time making it and I absolutely love it! I used regular peas this last time since I didn't have sugar snap peas, but it was still so good! I might try adding some more veggies the next time I make it. Everyone at work was jealous at lunch when I was heating it up to have for lunch, so the recipe got sent out right away!

Date published: 2010-02-22

Rated 5 out of 5 by kasieleigh1 from This recipe is one of my favorites. This recipe is one of my favorites. It is one of those that you have the main ingradients usually in your kitchen. It is so good and you can make it healthier by using fat free dressing as well as lower in sodium by using low sodium soy sauce. Using whole wheat noodles also is just as good. This is my houses favorite meals!

Date published: 2008-11-05

Rated 5 out of 5 by mamadel05 from I have made this dish several times and it is a favorite in my house. I have made this dish several times and it is a favorite in my house. I don't always have access to fresh pea pods, so I have used a bag of frozen pea pods. I rinse the frozen pea pods with cool water and add to the chicken just warm them and then I add the sauce. If I have any leftovers, it is a great lunch the next day.

Date published: 2009-02-02

Rated 4 out of 5 by careyd115 from i mkae this dish quite a bit. i mkae this dish quite a bit. my husband says it is one of his favs but my four year old and two year old aren't too crazy about it (i omit the red pepper flakes and add them to mine and my husbands plates.) I also use frozen brocolli florets-add them to the pasta water the last four or five minutes to cook. really good

Date published: 2008-12-18

Rated 5 out of 5 by LMW1015 from Fantastic recipe! Fantastic recipe! The sauce was outstanding. It has a little bit of a kick. I'd say if you don't want so much kick cut down the amount of red pepper flakes but it wasn't overly "hot". Also we forgot to get pea pods so I used regular frozen peas I had and still turned out fantastic. Would definitely make again!

Date published: 2012-03-16

Rated 5 out of 5 by beccamonna from This was fantastic! This was fantastic! It reminded me of when I got Thai food at a restaurant many years ago. I am glad that I now have something very similar to make. My husband enjoyed it, as did my two year old and my five year old (who is so picky he won't even eat hamburgers or pizza!), although he ate the chicken separate from the noodles.

Date published: 2008-07-20