Shelly's Recipe

HONOLULU CHICKEN

Category: Chicken

3 to 4 boneless, skinless chicken breasts or 1 chicken cut up
1/4 cup flour, seasoned with salt, pepper and garlic powder
Cooking oil
1 10-ounce jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion
2 tablespoon soy sauce
1 6-ounce can water chestnuts, sliced and drained
1 green pepper, julienne sliced
1 chicken bouillon cube dissolved in 1 cup water
2 tbsp cornstarch

Hot cooked rice

Coat chicken with seasoned flour and brown in a small amount of oil. Drain. Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Cover and simmer approximately 1-1/2 hours.

Add water chestnuts and green pepper slices for the final 15 minutes. Remove chicken from the pan. Combine bouillon mixture with cornstarch and pour over chicken. Bring to a boil and stir until thickened. Serve over sauce and chicken hot cooked rice.