Cheap Eats:

I bought some boneless/skinless thigh chicken (organic Bell and Evans) 1&1/2LBs for 6.94
Vegetables from your garden or what is in your fridge drawer you've been meaning to cook (you know that old cabbage that is a little gooey on the outside but still good on the inside)
I used, because I had it in my veggie box that we get delivered once a week from a local farm;
1 med to large size onion
1 med zucchini
1 red pepper
1 yellow pepper
All veggies should be chopped into 1/2inch pieces
2 tbls olive oil

Sauce:
1&1/2 tsp Worcestershire sauce
1/4 tsp five spice (asian blend with fennel,anise, ginger, licorice root, cinnamon and cloves)
1/4 to 1/2 tsp mongolian fire oil (or a cayenne but then 1/8th)
2 tsp lemon juice (I always keep some lemon juice, in the bottle in the fridge)

To put the above over;
You know that box or bag of old rice or pasta you have in your cupboard you just don't know what to do with. I used rice pasta for a gluten free meal.

Although I don't usually like the dark meat of chicken this was such a deal. You probably could get it cheaper if you did not use the organic. I think the dark meat works with the Worcester but would not necessarily taste as good with the white meat.
How to;
Brown the chicken in a pan with the olive oil, make sure they are cooked thoroughly.
Set cooked chicken aside
The thighs will make more oil and you will have to pour some off leaving about 2 Tbsp in the pan to saute the veggies with, start with onion until translucent, follow with peppers for 1 -2min and then zuchinni another 1-2min. Chop chicken up into 1/2 inch pieces and add.
Mix all ingredients for the sauce and mix in. Heat until ready, pour over your rice/pasta on plates.
Save any extras. You will use this tom or the next day. Waste Not!