2 1/2 c. cooked chicken
1 egg, slightly beaten
1/4 c. corn starch
2 tbsp. shortening
1 can (13 1/2 oz.) pineapple chunks (drained, reserve liquid)
1/2 c. sugar
1 green pepper
1/2 c. water
2 tbsp. corn starch
1 tsp. soy sauce
1 can (16 oz.) small carrots
1/2 c. vinegar
3 c. rice

Toss chicken and egg until coated. Sprinkle cornstarch over chicken, toss until coated melt shortening add chicken. Cook over medium heat until brown. Set aside. Add enough water to pineapple juice to make 1 cup stir with vinegar and sugar. Heat to boiling. Reduce heat, cover and simmer 2 minutes.

Blend water and 2 tablespoons cornstarch, stir into skillet. Cook until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple, soy sauce, carrots, and chicken heat.

Serve over cooked rice.