2 1/2 c. of cooked chicken
1 egg, slightly beaten
1/4 c. of cornstarch
2 tbsp. of shortening
1/2 c. of vinegar
1/2 c. of sugar
1 can (13 1/2 oz.) of pineapple chunks, drained (save the syrup)
1 med. green pepper
3 c. of hot cooked rice
1/4 c. of water
2 tbsp. of cornstarch
1 tsp. of soy sauce
1 can (16 oz.) of carrots, drained

Toss chicken and egg until all pieces are coated. Sprinkle 1/2 cup of cornstarch over chicken; 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 one cup. Stir liquid, vinegar, and sugar into skillet. Heat to boiling, stirring constantly. Stir in green pepper; heat to boiling. Reduce heat; cover and simmer for two minutes.

Blend water and two tablespoons of cornstarch; stir into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Stir in pineapple chunks, soy sauce, carrots, and chicken; heat through. Serve over rice.