Marinate Chicken (Optional): Add chicken to a gallon zip top bag. Pour half of teriyaki sauce over chicken, press out as much air as possible and seal the bag. Toss the chicken to make sure it is well coated and marinate in the refrigerator for 6-8 hours, if possible.
Cook. Drizzle olive oil into medium skillet over medium-low heat. Add chicken to the skillet, stirring frequently as it cooks. Cook until tender and cooked throughout, about 8-10 minutes. Add more teriyaki sauce to the chicken, reserving about 1/4 cup for serving. Toss to coat.
Serve. Serve on cooked rice or steamed vegetables or the combination. Top with optional garnish of chopped fresh parsley or sliced scallions.
Notes
To make ahead. Make it according to the directions. Cool and store in an airtight container in the refrigerator for up to 3 days.To freeze. Make, cool, and store in a freezer-safe, airtight container in the freezer for up to 3 months.