Slice the chicken breasts into thin pieces. Slice the bell pepper and carrot, and cut the broccoli into small florets. Mince the garlic and grate the ginger.
In a small bowl, mix the soy sauce, teriyaki sauce, and honey together. Set the sauce aside.
Heat the oil in a large pan or wok over medium-high heat.
Add the sliced chicken to the pan. Cook for 5–6 minutes, stirring often, until the chicken is fully cooked and lightly golden.
Add the minced garlic and grated ginger. Stir and cook for 30 seconds until fragrant.
Add the broccoli, bell pepper, and carrot to the pan. Stir fry for 4–5 minutes until the vegetables are slightly tender but still crisp.
Pour the prepared teriyaki sauce mixture into the pan. Stir everything well so the chicken and vegetables are fully coated.
Add salt and black pepper to taste. Cook for another 1–2 minutes until the sauce thickens slightly.
