Preheat grill to medium-high heat.

In a small bowl, whisk together teriyaki sauce, soy sauce, honey, minced garlic, and minced ginger.

Place chicken breasts in a large zip-top bag and pour half of the marinade over the chicken. Seal the bag and let the chicken marinate for 10-15 minutes.

Grill chicken for 6-8 minutes per side or until cooked through. Remove from grill and let rest for 5 minutes. Slice chicken into strips.

Meanwhile, heat vegetable oil in a large skillet or wok over medium-high heat. Add bell pepper, red onion, broccoli, carrot, and snap peas. Cook, stirring frequently, until vegetables are tender-crisp, about 5-6 minutes.

Add sliced grilled chicken and remaining marinade to the skillet. Cook for 2-3 minutes, until heated through and coated in sauce.

Serve the stir-fry over cooked rice and sprinkle with chopped green onions.

Enjoy!