Dice the raw chicken into bite-size pieces (about 1 1/2" square) and set aside.
Chop vegetables into bite sized pieces.
In a medium nonstick skillet, add chicken and allow to cook until no longer pink in center. Drain any liquid. Remove chicken and set aside.
In the same skillet, add all vegetables (except peppers and water chestnuts) along with about 1/2 cup of water. Place the lid on top and steam the veggies until cooked but not limp, about 5 minutes.
Add the red pepper, water chestnuts and chicken to the skillet with the other vegetables. Pour sauce on top of everything and stir until every piece is coated in sauce and hot.
Serve over rice with extra teriyaki sauce, sliced green onion (green tops only) and sesame seeds. ENJOY!