Start by slicing the chicken breasts into thin strips. Ensure your vegetables are washed and cut—slice the bell pepper, chop the broccoli into florets, and julienne the carrots. Mince the garlic and slice the onion.

In a large skillet or wok, heat the olive oil over medium-high heat until hot but not smoking.

Add the sliced chicken to the skillet, seasoning lightly with salt and pepper. Cook until it’s golden brown and no longer pink in the middle, about 5-7 minutes.

Stir in the garlic and onion, cooking for another 2 minutes until fragrant. Then, add the bell pepper, broccoli, and carrots, continuing to sauté until they’re tender but still crisp, roughly 3-5 minutes.

Once the vegetables are cooked, pour the teriyaki sauce over the chicken and veggies, stirring to coat everything evenly. Let it simmer for an additional minute so the flavors meld together.

Serve hot over a bed of rice, garnished with optional sesame seeds or green onions.