First rinse the chicken under cold water, then dry fully with paper towels.

Combine pepper, flour and salt. Then roll the chicken in the flour mixture, making sure to coat it really well.

Heat oil in a large skillet till really hot, then saute' the pieces of the chicken, making sure to turn the chicken until it is golden brown. This should take about 10 minutes per side.

With the tongs, carefully remove the chicken, when browned. Place in the 2½ quart casserole dish.

Preheat the oven to 350 degrees.

Drain all but 1 Tbsp of fat from the skillet then add the green pepper, onion, and garlic, and saute' for about 5 minutes or until tender.

Now, drain the pineapple chunks and the mandarin orange slices, but be sure to reserve the fruit and juice.

Add soy sauce, reserved fruit juice, chili sauce, and dry mustard to the skillet. Bring to a boil, and continue to stir to dissolve the brown bits in the skillet. Then reduce the heat and simmer the mixture uncovered until slightly thickened or about 4 to 5 minutes.

Next, pour the sauce over the chicken. Now, bake this covered with the lid for about 30 minutes.

Now add the orange slices or sections and the drained pineapple chunks. Baste this with the liquid in the casserole.

Last but not least, bake now uncovered for about 15 minutes longer or until the chicken is tender. Serve this with hot white or brown rice.