banish the bottle teriyaki chicken
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Make my dear departed Japanese grandma happy for all eternity. Never use bottled teriyaki sauce. Ever again. Because homemade is really, ridiculously easy. 

This is an all-purpose sauce for either teriyaki chicken or teriyaki salmon, but the preparation is slightly different for salmon. Remember too that this is just a base sauce that you can customize to your taste (a litle less garlic, a little more ginger).
1 package of boneless/skinless chicken thighs or 1 salmon fillet
1/3 cup brown sugar
1/3 cup low sodium shoyu
Splash of sherry (or sake)
3-4 cloves of garlic, finely chopped
A few stalks of green onions, chopped
A pinch of ginger (powdered or grated)
Pour everything (even the chicken) into a large pan. Cover and simmer on low for about 10 minutes. Uncover, raise heat to about medium, and let the sauce reduce. The sauce will be a beautiful shiny/sticky brown glaze that covers the chicken.


AS A DIPPING SAUCE
Combine everything except chicken/salmon into a small sauce pan. Heat on low until just barely boiling. Let it go for a few minutes and remove from heat. Plays well with "Nekkid" kale chips