Sweet n Sour Chicken

Cut up chicken pieces (from maybe 2 chicken breasts)
¼ C Cornstarch
2 T shortening
1 can (regular size) pineapple tidbits (reserve juice)
½ C vinegar (I like Red Wine vinegar)
½ C brown sugar
2-3 shredded or sliced up full carrots
1 green pepper cut up
¼ C water
2 T cornstarch
1 T soy sauce

Dip chicken in cornstarch and fry in melted shortening until cooked through. Remove chicken from pan and set aside. Add enough water to the reserved pineapple juice to make 1 cup total. Stir juice, vinegar, and sugar to the skillet. Heat to boiling, stirring constantly. Add carrots and pepper and heat to boiling, then reduce heat and simmer until vegetables are crisp tender. Blend water and last 2 tablespoons of cornstarch and stir into skillet. Cook, stirring constantly until liquid thickens and boils. Add pineapple tidbits, soy sauce, and chicken. Heat through and serve over rice.