Drunken Chicken

By michaelmeiner

Ingredients

• 4 chicken cutlets
• 1 can (6 oz.) pineapple juice (3/4 cup)
• 1/4 cup soy sauce
• 1/4 cup rum
• 1 teaspoon bottled minced garlic
• 1 teaspoon chopped ginger
• 1 Tablespoon peanut or vegetable oil
• 2 or 3 bunches scallions -- sliced
• 3 Tablespoons cornstarch
• 1/4 cup water
• 1 5 ounce can sliced water chestnuts

Preparation

Step 1

Make a marinade by combining pineapple juice, soy sauce, rum, garlic and ginger.

Cut the chicken into pieces and add them to the marinade. Stir to coat and set aside. Heat oil in a skillet, and using a slotted spoon, spoon out chicken from marinade and cook for 3 minutes. Combine cornstarch and water, mixing until lumps disappear. Add to the reserved marinate. Add scallions to the skillet and continue to cook until chicken in no longer pink. Add water chestnuts and reserved marinade, cooking until thick. Serve over rice.