Yesterday—which is when I’m actually writing this—I told the Missus, “You know, every time I make a new dish, I should take a picture of it as a matter of course.

She agreed without hesitating.

Because I had made dinner Sunday afternoon, and we had eaten our fill, and only then did I think that the recipe would make for an interesting Monday blog post.

So that’s why you, unfortunately, get only the leftovers. But they’re still yummy, and in fact, the Missus made a little snack out of them yesterday evening, and I’m sure she’ll finish them off for lunch today.

I based this recipe on Paula Deen’s Chicken Stir-Fry (and other recipes), but I modified it, stay-at-home–dad–style, to be even quicker and easier—which is quite a feat considering how simple hers is—and to use ingredients we commonly have on-hand at our house. So, only a little menu planning, only a little shopping, practically no prep (except to cut up the chicken), and only 10 or 20 minutes in front of the stove.