2 pounds boneless, skinless chicken breasts or thighs (Thighs are cheaper and juicier.)
2 Tbsp. canola oil
Teriyaki Sauce (Recipe below.)
2 cups rice
4 cups water
2 Tbsp. rice vinegar (If all you have is white vinegar, use it. It will work.)
1/2 cup soy sauce
2 cups + 1/2 cup water
2 tsp. minced garlic
8 Tbsp. brown sugar
1 Tbsp. honey
4 Tbsp. corn starch
Mix soy sauce, 2 cups water, minced garlic, brown sugar and honey in a medium saucepan and heat over medium low heat until just bubbly. While sauce is cooking, mix cornstarch and water in separate cup until smooth. Add mixture to sauce. Stir and allow sauce to thicken.
Place rice, water, and vinegar in medium saucepan. Stir. Cover and heat until boiling. As soon as the rice begins to boil, turn heat to low. Allow to simmer for 20 minutes. Do not remove cover until cooking time is complete.
While rice is cooking, chop chicken into 1/2 inch pieces. Heat oil over medium high heat and add chicken. Sauté for 10 minutes until chicken is just done. Add teriyaki sauce to chicken and simmer for another 5 minutes.
Serve Sticky Rice topped with chicken. (Chef's Note: Scoop rice with an ice cream scoop to form perfect restaurant quality scoops.)