2 1/2 c. cut-up cooked chicken
1 egg, slightly beaten
1/4 c. cornstarch
2 tbsp. shortening
1 (13 1/2 oz.) can 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. soy sauce
1 can (16 oz.) sm. carrots, drained
3 c. 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 skillet. Add chicken pieces, cook over medium heat until brown. Remove 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, return to boiling then 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. Makes 4 servings.