Honey and Soy Chicken Stir-fry

Because we eat red meat off the farm I buy chicken once a week / fortnight if it’s on special. I bought a packet of 6 boned chicken thighs and used half last night to make stir-fry with vegetables from the garden. Chicken thighs are often alot cheaper than breasts and no different in lots of recipes. This made 2 generous meals for the two of us with a little leftover for a lunch.Image

Before I start cooking the stir fry I  start cooking spaghetti to add as noodles.

3 boned chicken thighs (marinated in one tablespoon honey and a little less soy sauce)

1 onion

2 cloves garlic

2 carrots

1 zucchini

green beans

1 head broccoli

1/2 green pepper

few mushrooms

Heat some oil in pan / wok on reasonably high temperature. Brown chicken till golden and cooked through (I do this in two lots). Remove chicken from pan and put in carrots and onions, toss often to prevent over-browning. Cook 3 minutes or so then add garlic, zucchini, beans and mushrooms. Once the beans are starting to soften (3 mins?) add broccoli and peppers, 1 tsp salt, ginger if wish, another spoonful of honey and a little more soy sauce. Cook another 2 minutes, return chicken to pan and cooked spaghetti. Toss well, cook a couple of minutes and check seasonings adjusting if necessary to preference.

We used to add cashew nuts but these are now off the budget. Celery, bok choy, cauliflower etc are all added at times as well depending on whats available.


2 thoughts on “Honey and Soy Chicken Stir-fry

  1. Question for you: do you buy organic, fresh or frozen, or does the $$ factor trump the other deciding factors when buying your chicken? For our family, I’d love to buy organic free range, but the budget factor takes over. I have however changed how and what I buy. These days I seem to be buying a size 18 frozen chicken, $9.99 if on sale. This will do us 2 full dinners and a lunch for our family of 3(my other half is tall, skinny, and eats for 2). So we typically have a roast one night, and the a stir fry or curry for the 2nd meal. And if I have space in my small freezer I save the carcass to make stock. Have only just started making stock,but seems to be going well.


    • Hi 🙂 The budget determines everything – the organic just too expensive usually. I often buy a whole one too and do homemade stuffing…It’s great making your own stock, I will in winter for soup but should do it year round. I made minestrone last week that called for chicken stock and kicked myself for not making it!


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