In a food processor, add the soy sauce, teriyaki sauce, onion, lime juice and sesame oil.
In a small bowl, dissolve the sugar and chicken bouillon in the water. Add to the food processor.
In a small skillet melt the butter over medium-low heat. Add the celery and cook just until tender, about 5 minutes.
Pour the contents of the skillet into the processor and blend to combine. The sauce will still be slightly chunky.
Tip: The trick to the great flavor is pouring some of the leftover sauce over the rice before serving.