1 lb. boneless skinless chicken breast
1 beaten egg
1 c. vegetable oil
1 (13 1/2 oz.) can pineapple chunks, undrained
2 tbsp. soy sauce
1/4 tsp. ground ginger
3/4 c. carrots, thinly sliced
1 med. green pepper, cut into 1 inch squares
1/2 c. slivered almonds
1/2 c. cornstarch
Water
1/3 c. sugar
1/3 c. cider vinegar
4 c. cooked rice

Cut chicken into bite size pieces. Dip in egg; roll in cornstarch and fry in hot oil. Cook until golden-drain on paper towel. Reserve pan drippings. Drain pineapple and add water to measure 1 cup. Stir syrup, sugar, vinegar, soy sauce, and ginger to pan drippings. Heat to boiling until sugar dissolves. Stir in carrots, until slightly tender; add pepper chunks. Reduce heat, cover, cook until peppers crisp-tender. Mix 2 tbsp. cornstarch with water until smooth. Stir into vegetable mixture. Cook, stirring constantly until mixture thickens and boils. Stir in chicken, pineapples, and almonds. Heat until warmed through, about 3 minutes. Serve over rice.