Start the rice first: 1 cup rice, 2 cups water, and a pinch of salt; bring to a boil, then cover and simmer on low 15 minutes. The whole stir-fry fits inside its cook time.
Pat the chicken dry and cut it into ¾-inch pieces; season with ½ tsp salt and a few grinds of pepper.
Cut the broccoli into small florets, slice the carrots into thin coins, and slice the bell pepper into strips.
Heat a large nonstick skillet over medium-high until hot. Stir-fry the chicken 6–7 minutes until no longer pink in the center; move it to a plate.
Add the broccoli, carrots, and pepper with 2 tbsp water; stir-fry 4–5 minutes until crisp-tender — the water flashes to steam and cooks the broccoli through.
Return the chicken, pour in the teriyaki sauce, and simmer 2 minutes until the sauce turns glossy and clings.
Fluff the rice and serve the stir-fry over it.
Want a week of dinners like this, planned for you?
OurKitchen fits recipes like this one to your household's rules — and writes one shopping list in your store's aisle order. First 2 weeks free.