Out here on the West Coast, Teriyaki joints are everywhere. They're more prevalent, even, than burger huts.
Our family orders it quite a lot. And sometimes, if we're hankering for some teriyaki but are too lazy to go fetch some, we'll work our magic in the kitchen and have it on the table in a half hour (or less).
Here's what you need and how you do it
2 Boneless, skinless chicken breasts
White rice (preferably the sticky variety)
Teriyaki sauce, such as Soy Vey Very Very Teriyaki
If you have time, marinade the chicken breasts in teriyaki sauce for 2 to 3 hours in fridge. If not, the recipe will still work.
Pour a little olive oil in a skillet and add chicken breasts. Cook through.
Cook white rice (2 cups water for each 1 cup rice).
Cut chicken into strips and serve over rice.
Heat teriyaki sauce in microwave and pour over the entire ensemble.
This is a good, quick dinner that is a 10 for its Half Assed quotient.
To make it even better (and to complicate things a bit), try this teriyaki sauce recipe from Tyler Florence:
1/2 cup soy sauce
2 teaspoons dark sesame oil
Juice of two oranges
2 tablespoons honey
2 tablespoons ginger, peeled and minced
1/2 cup scallion, chopped
2 teaspoons garlic, minced
2 teaspoons sesame seeds, toasted
Mix ingredients and store in refrigerator for one hour.