Preheat oven to 425 degrees.

In a saucepan over low heat, mix the cornstarch, water, sugar (or  sugar substitute), soy sauce, vinegar, garlic, ginger and pepper. Simmer for a few minutes while stirring until thickened.

Spray the bottom of a 9×13 pan with non-stick cooking spray. Place chicken breasts in the pan and pour teriyaki sauce over chicken. Cover pan with foil.

Baked at 425 for 25 minutes. Then remove the foil off and cooking for another 15 minutes or until chicken is cooked through and no longer pink inside (165 degrees).

To serve,  cut each breast into thin slices. Add the steamed rice to the bottom of the bowls, then a layer of the steamed vegetables. Layer chicken breast slices on top and rizzle with teriyaki sauce from the pan. Serves 6.