2 1/2-3 lb. chicken
1 tbsp. water
1 (8 1/2 oz.) can chestnuts, drained and sliced
2 tsp. cornstarch
1/4 c. soy sauce
1/4 tsp. garlic powder
2 tbsp. water
1 green pepper, cut into 1-inch pieces

Remove skin and fat from chicken. Place chicken in large skillet. Mix soy sauce, 1 tablespoon water and garlic powder. Pour over chicken. Cover and refrigerate 1 hour, turning chicken once.

Heat to boiling. Reduce heat and simmer 40 minutes. Scatter water chestnuts and green pepper slices on chicken; cover and simmer until chicken is tender, 15-20 minutes.