Cook rice per directions.

Chop all vegetables, set aside in a common bowl.

Heat 1 tbsp oil in a large pan or wok. Dice chicken and season with garlic powder, salt, and pepper. Add any other preferred seasonings. Saute chicken uncovered in oil until brown.

Add 1 tbsp olive oil and chopped vegetables to chicken. Reduce heat to medium. Saute uncovered until vegetables are slightly tender, but crisp (firm, but can be halved by hand with a spatula).

Add Teryaki sauce and simmer for 10-20 minutes, uncovered.

Serve over rice.