Yield: Yield: 4 servings
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2 1/2 cups cooked chicken, cut up
1 egg, slightly beaten
1/4 cup cornstarch
2 tablespoons shortening
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1/2 cup vinegar
1/2 cup sugar
1 medium green pepper, cut into 1 inch cubes
1/4 cup water
1 tablespoon cornstarch
1 teaspoon soy sauce
1 can (16 ounces) small carrots, drained
3 cups 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 1 cup.
Stir liquid, vinegar and sugar into the skillet.
Heat to boiling, stirring constantly.
Stir in green pepper; heat to boiling.

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