3 lbs. chicken pieces
2 tbsp. butter
1 1/4 tsp. salt
1/2 c. water
1/2 c. onion, sliced
1 (12 oz.) jar apricot, pineapple, peach preserves, or orange marmalade
1/4 c. vinegar
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. ginger
1 (5 oz.) can water chestnuts, drained, thinly sliced
1 green pepper, coarsely chopped
Broccoli and snow peas and mushrooms
7 carrots

Melt butter in skillet; brown chicken. Sprinkle with 1 teaspoon salt; add water. Simmer, covered, 45 minutes or until tender. Remove chicken from pan; keep hot. Add onions to pan drippings, cook until limp. Combine preserves, vinegar, cornstarch, soy sauce, ginger and remaining salt; blend well. Add to skillet. Cook stirring constantly until thickened. Add water chestnuts, green pepper and tomato; heat. Serve chicken and sauce over rice.