This is my husband’s Chicken Teriyaki Recipe, which I love!

2 Chicken Breasts, whole, skinned
1/2 cup soy sauce
1/4 cup water
2 T rice wine vinegar
1 1/2 T brown sugar or molasses
1/4 C sugar
2 tsp minced garlic (or more)
2 tsp minced fresh ginger
1/2 T cornstarch
1 T water

Season chicken breasts with salt and then grill, broil or pan-fry on high.  You want the outside to sear quickly to keep in the juices.  

In a saucepan mix everything but the cornstarch and 1 T of water.  Heat on medium until the sugars are dissolved.  Mix the cornstarch and the 1T of water and add to the sauce, stirring.  Bring sauce to a boil and then reduce and simmer until thickened.  

We usually use sticky rice (short grain rice), cooked in water with no salt, then pieces of the chicken breast, chopped up and then top with sauce to taste.  

Also good with sauteed cabbage with the chicken:  shred cabbage thinly, sautee in medium-high pan with a little peanut oil until heated and some parts turning a little browned.  Will still be crunchy, but hot through.