Combine , teriyaki sauce, lemon juice, garlic, and sesame oil.

Place chicken in a large resealable plastic bag with enough of the above mixture to coat, reserving remaining marinade/sauce in a small container.

Seal the bag, and shake to coat.

Place in refrigerator for 24 hours, turning every so often.

Preheat grill for high heat.

Lightly oil the grill grate. Remove chicken from bag.

Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Bring reserved marinade/sauce to a boil and boil for 5 minutes.

Place a chicken breast on a bed of steamed rice and top with sauce.