Makes 8 servings
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless, skinless chicken breast halves (5 oz each)
1/4 cup canola or vegetable oil
2 cups peach preserves
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 oz each) sliced water chestnuts, drained
Hot cooked rice
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. 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.
3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170°F. Either eat chicken immediately with hot rice or cool chicken and transfer to a labeled gallon freezer bag 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°F for 50-60 minutes or until bubbly. Serve with rice.
Recipe taken from