2 1/2 c. cut up cooked chicken
1 egg, slightly beaten
1/4 c. cornstarch
2 tbsp. shortening
1 can (13 1.2 oz.) pineapple chunks, drained, (reserve liquid)
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. say sauce
1 can (16 oz.) sm. carrots, drained
3 c. hot cooked rice

Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over chicken and toss until all pieces are coated. Melt shortening in medium skillet. Add chicken pieces, cook over medium heat until brown. Remove chicken from skillet and set aside. Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid, vinegar, and sugar into skillet. Heat to boiling, stirring constantly. Stir in green pepper and heat to boiling. Reduce heat, cover and simmer 2 minutes.

Blend water and 2 tablespoons cornstarch, stir into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple chunks, soy sauce, carrots, and chicken. Heat through and serve over rice.