Ingredients
1 cup all-purpose flour1 teaspoon garlic powder1 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds), cut up2 tablespoons canola oil1-3/4 cups water, divided1/2 cup soy sauce1/2 teaspoon dried oregano3 medium red potatoes, cut into 1-inch chunks3 large carrots, cut into 1-inch pieces3 celery ribs, cut into 1-inch pieces1 package (10 ounces) frozen peas
Preparation
In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside.
In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm.
Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.
