1 egg
2 whole chicken breasts, cut in 1" cubes
1/4 c. cornstarch
2 tbsp. vegetable shortening
1 (1 lb. 4 oz.) can pineapple, reserve liquid
1/2 c. vinegar
1/2 c. sugar
1 med. green pepper, cut in 1" squares
1/4 c. water
2 tbsp. cornstarch
1 tsp. soy sauce
1 sm. can carrots

Beat egg in medium bowl. Coat chicken with egg. Sprinkle with cornstarch. Saute in hot shortening until brown; remove from skillet.

Add water to pineapple juice to make 1 cup. Pour into skillet with vinegar and sugar. Heat to boil, stirring constantly. Lower heat, cover, simmer 2 minutes.

Mix water and 2 tablespoons cornstarch. Stir into mixture. Stir until thickened; cook 1 minute. Add pineapple, carrots, soy sauce and chicken. Cook until tender. Serve over steaming hot rice.