Wash the chicken breasts and slice them into thin strips. Slice the bell pepper and carrot into thin pieces. 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 until well combined. Set the sauce aside.
Sprinkle a little salt and black pepper over the sliced chicken and mix well.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
Add the chicken to the hot pan and cook for 4–5 minutes, stirring often, until the chicken turns golden and is fully cooked.
Add the minced garlic and grated ginger to the pan. Stir for about 30 seconds until fragrant.
Add the broccoli, bell pepper, and carrot to the pan. Stir fry for 3–4 minutes until the vegetables become slightly tender but still crunchy.
Pour the prepared sauce into the pan and mix everything well.
Cook for another 1–2 minutes, stirring continuously, until the sauce thickens and coats the chicken and vegetables.
Turn off the heat and serve hot with rice or noodles.
