Thai Peanut Chicken and Vegetables

I got this recipe from a wonderful cookbook called "Cheap, Fast, Good." The authors share techniques to speed up the cooking process-- but you have to get the book to learn about it!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  ounces spaghetti
• 1  lb boneless skinless chicken breast
• 8  ounces bean sprouts
• 1 1⁄2 cups green onions, cut into 1-inch pieces
• 1⁄4 cup unsalted dry roasted peanuts
• 2  tablespoons  vegetable oil
• 2  cups snow peas
• 1  cup  thai  peanut sauce

Directions

1. Cook noodles according to package directions.
2. Cut chicken into bite-sized pieces.
3. Rinse bean sprouts and set aside.
4. Coarsely chop peanuts and set aside.
5. Heat oil in a deep skillet or wok over medium heat, and add chicken. Cook until the chicken turns white.
6. Add snow peas and green onions to the skillet and cook until chicken is no longer pink inside and peas are bright green.
7. Add bean sprouts and peanut sauce to the wok and reduce heat to low, simmering until ready to serve.
8. Mix spaghetti noodles with the chicken mixture just before serving.
9. Sprinkle 1 Tbl. chopped peanuts on each serving.