1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
3/4 c. bottled barbecue sauce
1/4 c. finely chopped onion
2 tbsp. finely chopped green pepper
2 tsp. chili powder
1 tbsp. cold water
2 tsp. cornstarch
Green pepper strips; optional

In a 12 x 7 1/2 x 2 inch baking dish, arrange chicken, skin side down, with the meaty portions toward the outside of dish. Cover with waxed paper. Cook on 100% power (high) for 9 minutes, rotating the dish a half turn after 5 minutes.

Meanwhile, stir together barbecue sauce, onion, green pepper, and chili powder. Drain fat off chicken. Turn chicken pieces over. Spoon sauce mixture over chicken. Cover with waxed paper. Cook on high for 10-11 minutes or until chicken is tender, basting chicken and given dish a half turn after 5 minutes. Transfer chicken to a platter. Keep warm.

Skim fat from juices. Measure 1 cup of juices into a 2 cups glass measure. Stir together water and cornstarch. Stir into reserves juices. Cook, uncovered, on high for 2 minutes or until sauce is thickened and bubbly, stirring every minute. Cook, uncovered, for 2 minutes more, stirring after 1 minute. Spoon some of the sauce over chicken. Garnish with green pepper strips, if desired. Pass remaining sauce. Makes 6 servings.