Chicken Teriyaki

4 chicken breasts
1 egg, beaten
cornstarchoil
carrots
purple onion
green pepper

Sauce:
1/2 cup vinegar
1/2 cup water
1 1/2 cups sugar
1/4 cup soy sauce
1 tablespoon ketchup

Cut up boneless, skinless chicken breasts into pieces. Coat in beaten egg, then roll in cornstarch. Brown each piece of chicken in hot oil. Put chicken in baking dish and cover with sauce. Bake at 350 for 1 hour. Add the vegetables half way through cooking time. Serve over rice.