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.
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 and then serve atop cooked rice or steamed vegetables.