2 1/2 c. cubed, cooked chicken
1 egg, slightly beaten
1/4 c. corn starch
2 tbsp. shortening
1 can (13 1/2 oz.) pineapple chunks, drained (reserve syrup)
1/2 c. vinegar
1/2 c. sugar
1 med. green pepper, cut into 1 inch squares
1/4 c. water
2 tbsp. corn starch
1 tsp. soy sauce
2 c. cooked, chunked carrots
3 c. hot 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 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 2 minute.

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. Serve over rice.

Serves 4.