Adapted from Laa Loosh
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Combine all the teriyaki ingredients except the cornstarch in a heavy bottomed pan and simmer. Once simmering, combine the cornstarch and a small amount of water in a small bowl then stir in the heated mixture. Turn the heat off and stir until thick (about 3 minutes). Set aside.
Set out your bowls to do breading. In one bowl mix together the flour, salt, paprika, garlic powder, onion powder and chili powder. In the second bowl, mix together the teriyaki and egg.
Dip chicken strips in the egg and then lightly coat in flour mixture. Place chicken strips on the lined baking sheet and repeat until all chicken is coated.
Bake chicken in oven for about 20 minutes (or longer if you made larger pieces). Remove from oven and let cool for 10 minutes.
While chicken is cooling, add the vegetables to the teriyaki pan and let them simmer in until vegetables are soft (5-10 minutes depending on the size).
Toss the cooked chicken pieces with the sauce and vegetables until coated then serve immediately over rice.