1 chicken (broiler/fryer), cut up
1/4 c. flour
1/4 tsp. salt
Dash of pepper
1/2 c. chopped onion
2 tbsp. soy sauce
1 (6 oz.) can water chestnuts (sliced)
1 green pepper (cut into strips)
1 (10 oz.) jar peach preserves
1/2 c. BBQ sauce
Hot cooked rice

Coat chicken with seasoned flour. Brown in small amount of vegetable oil. Drain. Combine preserves, BBQ sauce, onion and soy sauce. Pour over chicken. Cover and simmer 40 minutes or until chicken is tender, adding green pepper and water chestnuts during the last 10 minutes. Serve with rice. Yield 4 servings.