The following is a blend of two recipes, one from Harumi’s Japanese Home Cooking (review) & the other from Let’s Cook Japanese Food!, a solid, bubbly intro to Japanese cooking. So you know, these are not verbatim write-ups: I modified the chicken teriyaki recipe, and condensed the rice instructions.
Chicken Teriyaki (serves 4)
boneless, skinless chicken breasts (about 1 1/4 pounds, or two large breasts)
salt & black pepper
1 1/2 tbsps sesame or vegetable oil
teriyaki sauce (recipe below)
2 or 3 cups cooked sticky rice (recipe below)