Ingredients red bell peppers snap peas carrots chicken breast salt pepper olive oil teriyaki sauce green onions sesame seeds

Cut up the red bell peppers.

Thinly slice the snap peas.

Peel and slice the carrots.

Cut the chicken breasts into cubes and sprinkle with  salt and pepper.

Cook until golden brown, turning occasionally.  Remove from pan  and set aside.

Heat olive oil in a  frying pan and add  the sliced vegetables.

Stir fry the vegetables until tender-crisp.

Add the cooked chicken and teriyaki sauce.  Stir to coat and cook until heated through.

Garnish with sliced green onions and toasted sesame seeds.