Allow enough time to make the slow cooker teriyaki chicken or meal prep it ahead, then simply use as the base protein for the stir fried vegetables and rice bowls. And be sure to reserve your teriyaki cooking sauce to use again to flavor the bowls.
Heat a large skillet or stir fry pan over high heat, add the canola oil and let heat for about 30 seconds. Add the ginger and cook until fragrant, about 30 seconds while stirring constantly. Stir in the reserved teriyaki sauce and bring to a boil, then add the carrots, bell pepper and snap peas and stir-fry for 3 minutes or until the vegetables are just tender. Add the reserved chicken and the cabbage and cook until the cabbage is wilted. Serve the chicken over rice, sprinkle with sesame seeds and chopped green onion.