2 1/2 c. cut up cooked chicken
1 egg, slightly beaten
1/4 c. cornstarch
2 tbsp. shortening or oil
1 can (13 1/2 oz.) pineapple chunks, drained (reserve syrup)
1/2 c. vinegar
1/2 c. sugar
1 med. green pepper, cut in 1" pieces
1/4 c. water
2 tbsp. cornstarch
1 tsp. soy sauce
1 can (16 oz.) sm. carrots, drained
3 c. hot cooked rice

Toss chicken and egg until pieces are coated. Sprinkle 1/4 cup cornstarch over chicken, toss until coated. Brown chicken pieces in oil over medium heat. Remove chicken 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, heat to boiling. Reduce heat and cover and simmer 2 minutes. Blend water and 2 tablespoons cornstarch. Stir in skillet. Cook until mixture thickens and boils. Boil 1 minute. Stir in pineapple chunks, soy sauce, carrots and chicken, heat through. Serve over rice.