Sweet And Sour Chicken

• 2 1/2 c. cooked chicken, cut up
• 1 egg, slightly beaten
• 1/4 c. cornstarch
• 2 Tbsp. shortening or oil
• 1 can pineapple chunks (reserve liquid)
• 1/2 c. vinegar
• 1 tsp. chicken base
• 1/2 c. sugar
• 1 green pepper, diced
• 1/4 c. water
• 2 Tbsp. cornstarch
• 1 tsp. soy sauce
• 1 c. carrots
• 3 c. hot rice

1. Toss chicken pieces in egg.
2. Sprinkle with cornstarch and toss to coat.
3. In wok, brown chicken in oil, remove and set aside.
4. Add enough water to pineapple liquid for 1 cup liquid.
5. Stir in vinegar, sugar, chicken base and green pepper.
6. Heat to boiling. Reduce heat and simmer for 2 minutes. Blend water and cornstarch; stir in wok.
7. Heat until thick.
8. Add chicken, pineapple and carrots.
9. Serve over hot rice.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500990 (may not work)