Comida Kraft
Recipe Box

Thai Chicken with Sugar Snap Peas

Thai Chicken and Sugar Snap Peas is rated 4.421052631578948 out of 5 by 152.
Prep Time
10
min.
Total Time
1
hr.
25
min.
Servings

4 servings

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

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What You Need

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Make It

Tap or click steps to mark as complete

  • Pour 1/4 cup dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
  • Mix remaining dressing, peanut butter, honey, soy sauce and pepper with whisk until blended; set aside.
  • Cook and stir chicken in large skillet on medium-high heat 5 min. Add snap peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Keeping it Safe

Cutting boneless skinless chicken breasts into pieces 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.

Food Facts

Pasta is available in a variety of shapes, sizes, colors and forms. Most purchased pasta is dry, but refrigerated (fresh) and frozen pasta are increasingly more available. For dry pasta, look for few broken pieces and even coloring. For fresh and frozen pasta, look for even coloring, no dry spots and properly formed shapes (no spillage of filled pastas). Fresh and frozen pasta will carry a "best buy" date on the package.

Servings

  • 4 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 4 Carb Choice

Diet Exchange

  • 3-1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 2-1/2 Fat

Nutrition Bonus

This meal, made with lean meat and vegetables, can fit into a healthful eating plan.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 560
Total fat 19g
Saturated fat 3g
Cholesterol 65mg
Sodium 1020mg
Carbohydrate 60g
Dietary fiber 4g
Sugars 14g
Protein 36g
% Daily Value
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 25 %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 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 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 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 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
Rated 5 out of 5 by 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 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 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 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
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