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I generally use rather a lot of teriyaki sauce and only a dash of soy, but I'd advise adjusting the ratio of teriyaki to soy sauce to suit your taste as to how sweet or salty you prefer your meat. Also, I recommend cutting out as much fat from the chicken as you possibly can, but if you want to make the meal a bit healthier use low-sodium soy sauce and add more vegetables.
If you prefer "tangy" to "sweet" you can sub BBQ sauce (mesquite or sugary variety, NOT spicy) for the cranberry sauce, but- depending on the type- it may end up tasting more like teriyaki-flavored BBQ chicken.
Edit Dec 2009: I don't know why I put "6 servings" originally-- it really makes 2-4 servings depending on whether it is served alone or part of a larger meal.