2 1/2 cut-up cooked chicken
1 egg, slightly beaten
1/4 c. cornstarch
2 tbsp. shortening
1 (13 oz.) can pineapple chunks, drained (reserve syrup)
1/2 c. vinegar
1/2 c. sugar
1 med. green pepper, cut into 1 inch squares
1/4 c. water
2 tbsp. cornstarch
1 tsp. soy sauce
1 (16 oz.) can sm. carrots, drained
3 c. hot cooked rice

Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over chicken; toss until all pieces are coated. Melt shortening in medium skillet, add chicken; cook over medium heat until brown. Remove chicken from skillet, set aside. Add enough water to pineapple syrup to measure 1 cup. Stir liquid, vinegar, sugar into skillet. Heat to boiling, stir constantly. Stir in green pepper, heat to boiling; reduce heat, cover and simmer 2 minutes. Blend water and 2 tablespoons cornstarch; stir in skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute. Stir in pineapple chunks, soy sauce, carrots and chicken. Heat through. Serve over rice. 4 servings.