1 lg. green pepper
3/4 c. shortening
3 sm. garlic cloves
2 tsp. salt
2 eggs
4 tbsp. flour
2 lb. chicken, cut up into bite size pieces
1 c. chicken bouillon
1 can pineapple chunks, drained
2 1/2 tsp. cornstarch
2 tsp. soy sauce
1/3 c. vinegar
1/2 c. sugar

Cut green peppers in small pieces, cook in boiling water 5 minutes. Heat shortening with 1 teaspoon salt. Dice garlic and add. Make batter of eggs, flour, 1 teaspoon salt and beat well. Dip each bite size piece of chicken in batter and fry until brown on both sides. When all meat is cooked, pour off all fat except 1 tablespoon. Add pineapple chunks to green pepper and 1/2 cup bouillon. Pour over meat and cover tightly and cook 10 minutes. Blend cornstarch, soy sauce, vinegar, and sugar and 1/2 cup bouillon. Pour over meat and cook until thickened. Serve with fried rice.