I've made this recipe for years, even before IBS. It's a favorite of mine and my husband's, so I was extremely happy when I realized that it was perfectly safe.
1/2 teaspoon salt ground black pepper to taste 4 skinless chicken breast halves, cut into chunks 2 tablespoons olive oil 1 cup peach preserves 1/2 cup barbecue sauce 1/2 cup diced onion 2 tablespoons soy sauce 1 large green bell pepper -- cut into strips 16 ounces waterchestnuts, canned -- sliced Hot cooked rice
Combine first 3 ingredients. Heat oil in a large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes or until no longer pink. Remove chicken; drain off drippings, and return chicken to Dutch oven. (I usually just push the chicken to one side, tilt the pot, and spoon out the drippings, because I'm lazy)
Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice. Yield: 4 servings
Notes: The recipe calls for 2T of oil, but you don't really need any more than is necessary to keep the chicken from sticking to the pot. I use Hero brand preserves, because it has no HFCS and one jar is about one cup. Any fat-free bottled barbecue sauce should work just fine. If the peppers and water chestnuts don't agree with you, you can substitue other veggies.