Directions

1. Beat egg in medium -size bowl.

2. Add chicken and toss until coated.

3. Sprinkle with 1/4 cup cornstarch: toss until all pieces are coated.

4. Sauté chicken in hot shortening in large skillet until brown.

5. Remove from skillet.

6. Remove from skillet. Add enough water to reserve pineapple syrup to make 1 cup.

7.  Stir liquid, vinegar, and sugar into skillet

8. Heat to boiling, stirring constantly. 

9. Stir in celery, green and red pepper; heat to boiling.

10. Lower heat and cover.

11.  Simmer 2 minutes. 

12. Cook rice following label directions.

13. Mix water and 2 tablespoons cornstarch.

14. Stir in pineapple, soy sauce, carrots, and chicken; heat.

15. Serve over cooked rice.