Ingredients
1/2 cup all-purpose flour1 teaspoon salt1/8 teaspoon pepper8 boneless skinless chicken breast halves (5 ounces each)1/4 cup canola oil2 cups peach preserves1 cup chopped onion1 cup barbecue sauce1/4 cup soy sauce2 medium green peppers, julienned2 cans (8 ounces each) sliced water chestnuts, drainedHot cooked rice
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months.
To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice.
