Mix first 5 ingredients together and pour over chicken in a deep pan. Marinate overnight.

Cook chicken in marinade over low heat just until done. Remove from marinade and cool.

Add potatoes and green peppers to marinade along with 1 c. water. Cook until potatoes are fork tender.

Meanwhile, lightly coat chicken in flour and dry in a small amount of oil until brown. (I have also grilled the chicken without coating it to make it lower in calories).

Remove vegetables from marinade.

Thicken marinade with a cornstarch/water slurry to make a gravy. Serve gravy over the rice and vegetables.