Sweet-Sour Chicken

2 1/2 cups cut up cooked chicken
1 egg, slightly beaten
1/4 cup cornstarch
2 tbsp. shortening
1 can (13 1/2 oz) pineapple chunks, drained (reserve syrup)
1/2 cup vinegar
1/2 cup sugar
1 medium green pepper, cut into 1" squares
1/4 cup water
2 tbsp. cornstarch
1 tsp. soy sauce
1 can (16oz) small carrots, drained
3 cups hot cooked rice
4 servings
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 skillet.
Heat to boiling, stirring constantly.
Stir in green pepper; heat to boiling.
Reduce heat; cover and simer 2 minutes.
Blend water and 2 tbsp. 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.