Step 1: In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce.

Step 2: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.

Step 3: Add the remaining 1 tbsp of vegetable oil to the skillet. Toss in the garlic and sauté for 30 seconds until fragrant.

Step 4: Add the bell pepper, broccoli, snap peas, and carrot to the skillet. Stir fry for 4-5 minutes until the veggies are tender-crisp.

Step 5: Return the chicken to the skillet and pour in the teriyaki sauce. Stir to coat everything evenly.

Step 6: Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.

Step 7: Remove from heat and garnish with sesame seeds and sliced green onions.

Step 8: Serve hot over steamed rice or noodles.