4 whole boneless, skinless chicken breasts, cut in half
12 oz. apricot preserves
1 1/4 c. barbecue sauce
4 tbsp. soy sauce
12 oz. frozen pea pods, defrosted
1 can water chestnuts, sliced and drained
1 lg. onion, sliced
2 green pepper, cut in strips

Mix first 4 ingredients. Place chicken in 9 x 13 pan. Pour sauce over chicken. Bake at 350 degrees for 1 hour. Cover pan loosely with aluminum foil.

After 1 hour, add pea pods, water chestnuts, peppers, and onions. Bake another 15 minutes uncovered. Serve with rice.