Baked Teriyaki Chicken

1 Tbs. cornstarch
1 Tbs. cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teas. ground ginger
1/4 teas. pepper
chicken tenders

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thinckens and bubbles.
Line a 9X13 inch baking dish with tin foil. Place chicken in baking dish. Pour half of mixture on top of chicken. Bake @350 for 30 minutes. Turn chicken over. Pour on remaining sauce. Bake for another 30 minutes. Serve over rice.