1 broiler fryer, cut up
1/4 c. flour
Kraft oil
1 (10 oz.) jar pure peach preserve
1/2 c. barbecue sauce
1/2 c. onion, cut up
2 tbsp. soy sauce
1 (6 oz.) can water chestnuts, drained and sliced
1 green pepper, cut into strips
Hot cooked rice

Coat chicken with seasoned flour. Brown in small amount of oil. Drain. Combine preserves, barbecue sauce, onion and soy sauce. Pour over chicken. Cover and simmer 40 minutes. Add green peppers and water chestnuts during last 10 minutes. Serve on hot rice.