“This is a great weeknight dinner. Great served with cornbread and rice and a nice salad. Most of the time I double the amount of sauce that is poured over the chicken because my husband likes extra sauce with his rice.”
1hr 5mins

Ingredients Nutrition


  1. In a resealable plastic bag, combine flour, garlic powder and pepper.
  2. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside.
  3. In a large skillet, cook chicken in oil until browned on all sides; drain.
  4. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken.
  5. Add vegetables.
  6. Bring to a boil; reduce heat.
  7. Cover and simmer for 30-40 minutes or until chicken juices run clear.
  8. Remove chicken and vegetables; keep warm.
  9. Combine reserved flour mixture and remaining water until smooth; add to the cooking juices.
  10. Bring to a boil; cook and stir for 2 minutes or until thickened.
  11. Serve with the chicken and vegatables.
  12. yield 6 servings.

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