In a large skillet, heat the olive oil over medium-high heat.
Add the diced chicken, and cook until golden brown on each side. The chicken doesn’t have to be completely cooked through, as it will continue cooking with the rice.
Add the garlic, ginger, and teriyaki sauce, stirring to combine.
Add the rice and water, and stir to combine.
Bring the mixture to a boil, reduce the heat to medium-low, and cover.
Cook for 10 minutes, stirring every couple of minutes.
Add the frozen stir-fry vegetables and stir to combine.
Cover and cook for another 8-10 minutes, until the water is absorbed and the rice is cooked through.
Serve topped with diced green onions and drizzled with additional teriyaki sauce, if preferred.
Enjoy!