Skillet Chicken Supper

½ c flour
½ tsp garlic powder
½ tsp pepper
1 fryer chicken (3-4 lbs) cut up
2 T vegetable oil
1 ¾ c water, divided
½ c soy sauce
½ tsp dried oregano
3 medium red potatoes, cut into 1” cubes
3 large carrots, cut in to 1” pieces
3 celery ribs, cut into 1” pieces

In a resealable plastic bag, combine flour, garlic powder and pepper. 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 ¼ c 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.