Pat chicken dry and cut into 3 x 1-inch strips. On sheet of waxed paper or paper plate sprinkle chicken evenly with flour to coat. In a 12 inch skillet combine oil and margarine and heat until bubbly; add chicken and saute until lightly browned on all sides. Remove from pan. In same skillet saute scallions and garlic until garlic is lightly browned; carefully pour in rum. Bring mixture to a boil, stir in remaining ingredients and cook until mixture returns to a boil, about 5 minutes. Return chicken to skillet and cook until liquid has thickened and chicken is heated through, about 10 minutes. Remove and discard fresh chili pepper.
