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 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; simmer 40 minutes, adding green pepper and water chestnuts during last 10 minutes. Serve with rice.