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.
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)
2 cloves garlic
1 head broccoli
1/2 green pepper
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.