I made "chicken teriyaki" by creating the caramelization with honey. Add lettuce and rice...and you have a one-plate lunch.
I ended up with this recipe after much thought on how to create a beautiful "teri" or caramelized shine.
When simmering, please be careful not to let it burn, especially near the end. If you leave a little bit of sauce, you can spoon it over the chicken after plating.
Enjoy Japanese food around the world.