Make 2 diagonal cuts 1/4-inch deep across each chicken breast half. Combine chicken and Tea Sauce for All Occasions in a zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning the bag occasionally. Remove chicken from bag, reserving 2/3 cup marinade.
Carefully remove rind from the oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Cut the rind into 2-inch pieces. Line the bottom of a Dutch oven with foil. Add orange rind, tea, and sugar to pan. Place a vegetable steamer in pan over the rind mixture. Place chicken breast halves in steamer. Cover with foil, and top with lid. Cook over medium-high heat 25 minutes or until done. Remove from heat.
Combine reserved marinade and teriyaki sauce in a small saucepan. Bring to a boil, and cook 1 minute. Strain mixture through a sieve into a bowl; discard solids. Remove chicken from steamer; discard the orange rind mixture. Serve teriyaki sauce with chicken.
