A ziplock bag with 1/4 teriyaki sauce over the chicken breast should marinate for an hour in the fridge.
The chicken should be 165 f when cooked on a grill or grill pan over medium heat after marinating.
Dice the cooked chicken into bite-sized pieces and keep aside. The wok I used can be replaced by a large skillet. Let the pan heat on medium-high.
When hot, coat the pan bottom with 1 tablespoon of oil. Add carrots and onion. Cook onions for 3 minutes until transparent.
Add the cabbage and toss occasionally until it wilts, 3 minutes. Reserve the veggies on a platter. Pour 1 tablespoon more oil into the pan.
Add eggs and scramble until set. Stir regularly when frying the rice in oil, breaking up the egg too much.
Mix in the vegetables, diced chicken, and leftover teriyaki sauce. Mix. Add peas at the end and cook for a minute.
Sprinkle pepper and taste to adjust seasoning or add more teriyaki sauce. Add sesame seeds and sliced scallions and serve immediately!