2 1/2 c. cut up chicken
1 egg, beaten
1/4 c. cornstarch
2 tbsp. shortening
13 1/2 oz. pineapple chunks, drained, save juice
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 can (16 oz.) sm. carrots, drained
3 c. hot rice

Toss chicken in 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 pan; set aside.

Add water to pineapple juice to make one cup. Stir. Add vinegar and sugar. Pour liquid into pan. Heat to boiling, stirring constantly. Stir in green pepper, heat to boiling. Reduce heat. Cover and simmer 20 minutes.

Blend water and 2 tablespoons cornstarch; stir into pan. Cook, stirring constantly until mixture thickens and boils for 1 minute. Stir in pineapple, soy sauce, carrots and chicken; heat through. Serve with rice.