Kajikit wrote:
> I made old-fashioned roast chicken last night, with scalloped
> potatoes...



I made a pseudo-Chinese hot pepper chicken with jasmine rice.
It was very tasty. From memory:

Marinate 2-4 chicken breasts, cubed small, in
1/2 c. soy sauce (lower salt is fine)
1 tsp sugar
1/4 cup vermouth/white wine
1 minced garlic clove
fresh grated ginger

In a hot skillet with a thin layer of oil,
add (to season the oil)
2-3 minced garlic cloves
a few slices of fresh ginger
4 or more dried tiny hot red peppers, broken in half

Toss for a few minutes, then add:

1 medium onion, sliced thinly, stem to sprout end
1 large red pepper, chopped or sliced into rings or strips

Toss until softened, pour into a bowl. add more oil to pan

Drain chicken, add to pan, toss until chicken turns white
on all sides. Turn down heat, add pepper mixture back to pan
and simmer a few minutes until the largest chunk of chicken
is no longer pink in the middle. Add 1/4 cup soy and 1/4 cup water.

Make a slurry of cornstarch and cold water, add to pan slowly
and simmer until desired thickness is reached.

Add a handful of snap peas or frozen petite peas and
heat through for ~30 seconds before removing from heat.
Serve over your favorite rice.

gloria p