If you don't want to use the oven (too hot during the summer where I live for that!), here's a stove-top version: Use the sauce as a marinade (including minced garlic - I used four cloves) for four chicken breasts cut into large pieces (I also added a little oil). After marinating for a couple hours, heat a little oil in a pan, and saute chicken and sauce for 25-30 minutes. Add grapes (which I also halved) ten minutes before serving. Serve with rice. I also used balsamic vinegar, and I omitted the seseame seeds for this version.
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If you don't want to use the oven (too hot during the summer where I live for that!), here's a...