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 syrup)
1/2 c. vinegar
1/2 c. sugar
3 c. hot, cooked rice
1 med. green pepper, chopped
1/4 c. water
2 tbsp. cornstarch
1 tsp. soy sauce
1 (16 oz.) can carrots, drained

Toss chicken and egg until coated. Sprinkle cornstarch over chicken. Toss until coated. Melt shortening in skillet. Add chicken; cook over medium heat until brown. Set aside. Add water to pineapple syrup to measure 1 cup. Stir liquid into skillet along with vinegar and sugar. Heat to boiling, stirring constantly. Stir in green pepper. Reduce heat, cover, and simmer 2 minutes. Blend water and cornstarch. Stir into skillet. Cook until thickened. Stir in pineapple chunks, soy sauce, carrots, and chicken. Heat through. Serve over rice.