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Drunken Chicken

2 1/2 cups 5-minute rice
4 skinless, boneless chicken breast halves, about 1 1/3 pounds
6-ounce can pineapple juice (3/4 cup)
1/4 cup reduced-sodium soy sauce
1/4 cup light or dark rum
1 teaspoon bottled minced garlic
1 teaspoon bottled chopped ginger
1 tablespoon peanut or other vegetable oil
2 to 3 bunches scallions
3 tablespoons cornstarch
1/4 cup water
5-ounce can sliced water chestnuts

Bring 2 1/2 cups water to a boil in a 2-quart saucepan. Meanwhile,
begin step 2. When the water boils, add the rice, cover the pan,
and remove from the heat until ready to serve.

If the chicken is frozen, run it under hot water so you can remove
any packaging. Place the chicken on a microwave-safe plate and
microwave 2 minutes, uncovered, on HIGH, to begin defrosting.
Meanwhile, make a marinade in a medium-size bowl by combining the
pineapple juice, soy sauce, rum, garlic, and ginger. Stir with a
whisk to blend.

Cut the chicken (fresh or partially defrosted) into bite-size pieces
and add them to the marinade. Stir to coat and set aside. Start
heating the oil in a 12-inch nonstick skillet over low heat, while
you slice the scallions, using all of the whites and enough of the
tender green tops to make about 1 1/2 cups. Set aside.

Raise the heat under the skillet to high. Using a slotted spoon to
reserve the marinade, lift the chicken into the skillet and cook,
stirring from time to time, for 3 minutes. Meanwhile, combine the
cornstarch and the water in a small container that has a lid and
shake well until the lumps disappear. Add the mixture to the reserved

Add the scallions to the skillet, stir, and continue to cook until
the chicken is no longer pink, 3 to 4 minutes. (Reduce the heat to
medium-high if necessary.) While the chicken cooks, drain the water

Add the water chestnuts and marinade to the skillet and stir to
mix well. Cook until the sauce is thick, about 2 minutes, stirring
constantly. Serve at once over a bed of the rice.


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