1 broiler, fryer cut up
1/4 c. flour
1/4 tsp. salt
Dash of pepper
Cooking oil
1 (10 oz.) jar peach preserves
1/2 c. barbeque sauce
1/2 c. chopped onion
2 tbsp. soy sauce
1 (6 oz.) can water chestnuts, drained & sliced (optional)
1 green pepper, cut in strips

Coat chicken with flour, salt and pepper. Brown in oil. Drain. Put chicken in 9 x 13 inch pan. Combine peach preserves, barbecue sauce, onion and soy sauce. Pour evenly over chicken. Cover with foil. Bake 40 minutes at 375 degrees or until chicken is tender. Add water chestnuts and peppers during the last 10 minutes of cooking. Serve with rice.