1 broiler-fryer, cut up
Seasoned flour (for coating chicken)
1/4 c. cooking oil
10 oz. jar peach preserves
1/2 c. Kraft barbecue sauce
1/2 c. chopped onion
2 tbsp. soy sauce
1 or 2 cans (6 oz.) water chestnuts, drained and sliced
1 green pepper, cut into strips
5 - 6 c. hot cooked rice

In a large skillet or electric skillet, brown in oil chicken pieces which have been coated with the seasoned flour. Drain any excess grease out of the skillet. Combine preserves, barbecue sauce, onion and soy sauce. Pour over chicken. Cover and simmer for at least 40 minutes. Add green pepper and water chestnuts during the last 10 minutes of cooking. Serve over hot rice. Serves 4 to 6 people.