Sweet 'N' Sour Chicken

Ingredients:

2 1/2 cups chicken (about 4-5 skinless boneless breasts), cut into large bite-size pieces

1 egg, slightly beaten

1/4 cup cornstarch

2 tablespoons shortening

1 can (15 ounces) pineapple chunks, drained and juice saved

1/4 cup vinegar

1 cup brown sugar

1 medium green pepper, in large cubes

1/4 cup water

2 tablespoons cornstarch

1 teaspoon soy sauce

3 cups rice

Directions:

In a large bowl, toss the chicken in the beaten egg until all pieces are coated. Sprinkle cornstarch over the chicken. In a large skillet, melt the shortening; add coated chicken pieces. Cook over medium heat until brown. Add enough water and reserved pineapple juice to measure 1 cup; cover chicken and continue cooking. Stir vinegar and sugar into skillet; heat to boiling, stirring constantly. Stir in green peppers; heat to boiling. Reduce heat and cover and simmer for 2 minutes.

In a small bowl, blend 1/4 cup water and cornstarch until mixture thickens; add to skillet and bring to a boil again. Boil for 1 minute and then stir in pineapple chunks and soy sauce.  Serve over rice.