Heat vegetable oil in a large skillet over medium heat.

Add the chicken breasts and cook for 5-6 minutes per side, or until cooked through. Remove from skillet and set aside.

In the same skillet, add the bell peppers and onion. Cook for 5-6 minutes, or until vegetables are tender.

Add the minced garlic and cook for an additional minute.

Slice the cooked chicken breasts and return them to the skillet.

In a small bowl, whisk together teriyaki sauce, soy sauce, and honey. Pour the sauce over the chicken and vegetables.

Stir to coat everything evenly and cook for 2-3 minutes, or until heated through.

Season with salt and pepper to taste.

Garnish with sesame seeds and green onions.

Serve the teriyaki chicken and bell pepper hash hot with steamed rice or noodles.