When making Teriyaki marinade, skip the water and corn starch. Mix all the ingredients listed above "Cubed chicken breast" together. For Teriyaki sauce, mix all the same ingredients in a sauce pan and stir in corn starch whisked in cold water. Simmer until thickened, 5-7 mins. The cook suggests making a batch of both marinade and sauce at the same time. The marinade is used for the cubed chicken breast to marinade in for 2 hours or more, and the sauce is used for basting the kabobs on the BBQ during the last minutes of cooking and as a topping for the rice. When doubling the above recipe, note that 4 tablespoons = 1/4 cup. Cube all the vegetables and place in a bowl and sprinkle with a high heat tolerant oil. Place chicken on one set of skewers, and cubed vegetables on a separate set of skewers, since their cooking time may vary. You can usually leave the mushrooms whole. As an alternative, cook the vegetables on a BBQ tray. The BBQ tray allows the vegetables to be cut smaller and allows them to cook more uniformly. Cook over direct medium heat (350-375 degrees) and turn as needed. Chicken will require at least 15 minutes. Vegetables may require a bit longer. Baste all skewers with Teriyaki sauce during the last few minutes of cooking. Cook rice according to package directions.