Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and stir-fry for about 5-7 minutes until cooked through. Remove the chicken from the skillet and set aside.

Slice the bell pepper, julienne the carrot, and cut the broccoli into small florets. Chop the green onions and set aside.

In a small bowl, combine 1/4 cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of rice vinegar. Whisk until well mixed.

In the same skillet, add the cooked chicken back in and stir for a minute to warm it up.

Add the remaining tablespoon of vegetable oil to the skillet. Toss in the bell pepper, broccoli, and carrot. Stir-fry for about 3-4 minutes until tender-crisp.

Add the minced garlic and ginger to the skillet and cook for an additional minute until fragrant. Pour the teriyaki sauce over the chicken and vegetables, stirring to coat. If desired, add the cornstarch slurry to thicken the sauce, stirring constantly for 1-2 minutes until thickened.

Serve hot, garnished with chopped green onions and sesame seeds.