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

Coat chicken in seasoned flour, brown in small amount of oil. Drain.

Mix preserves, barbecue sauce, onion and soy sauce. Pour over chicken; cover. Simmer 40 minutes or until chicken is tender. Add water chestnuts and green pepper the last 10 minutes of cooking time. Serve with rice.