Sweet Sour Chicken

• 2 1/2 c. cut-up cooked chicken
• 1 egg, slightly beaten
• 1/4 c. cornstarch
• 2 Tbsp. shortening
• 1 (13.5 oz.) can pineapple chunks, drained
• 1/2 c. cider vinegar
• 1/2 c. sugar
• 1 medium green pepper, cut into 1-inch squares
• 1/4 c. water
• 2 Tbsp. cornstarch
• 1 tsp. soy sauce
• 1 (16 oz.) can carrots, drained
• 3 c. hot rice

1. Toss chicken and egg until all pieces are coated.
2. Sprinkle 1/4 cup cornstarch over chicken.
3. Toss until all pieces are coated.
4. In medium skillet, melt shortening and add chicken pieces.
5. Cook over medium heat until brown.
6. Remove chicken and set aside.
7. Add enough water to reserved pineapple syrup to measure 1 cup.
8. Stir liquid, vinegar and sugar into skillet.
9. Heat to boiling stirring constantly.
10. Stir in green pepper and heat to boiling.
11. Reduce heat, cover and simmer 2 minutes.
12. Blend water and 2 tablespoons cornstarch.
13. Stir into skillet, stirring constantly until mixture thickens and boils.
14. Boil and stir 1 minute.
15. Add pineapple, soy sauce, carrots and chicken.
16. Heat through.
17. Serve over rice.

chicken, egg, cornstarch, shortening, pineapple, cider vinegar, sugar, green pepper, water, cornstarch, soy sauce, carrots, hot rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223975 (may not work)