Cut the chicken breast into bite-sized cubes. Add them to a bowl with teriyaki sauce and mix well. Refrigerate the chicken for at least an hour or up to 12 hours.
In a wok or deep skillet, add the chicken along with the teriyaki marinade and saute over high heat for 4-5 minutes or until the chicken is well cooked.
Remove on a plate and set it aside.
Add oil to the same wok and heat it over medium-high heat.
Once the oil is hot, add onions, garlic, and ginger, and saute until the onions are translucent.
Add carrots, cabbage, and broccoli florets, and cook for a minute.
Now push all of the cooked vegetables to the side of the pan.
Beat eggs and pour them into the pan. Scramble the eggs and mix them with the vegetables.
Finally, add rice, cooked chicken, soy sauce, sesame oil, salt, and pepper powder.
Mix well and let the rice cook for 2-3 minutes or until slightly crispy. Garnish with chopped scallions, and enjoy!