Cut the chicken into inch size cubes, place in a gallon size ziploc bag along with the minced garlic and 1/4 cup of the teriyaki sauce. Massage the bag until evenly mixed. Marinate in the fridge at least an hour or overnight.

Dice the red bell pepper into inch pieces, peel and slice the carrot into similar size pieces. Add the red bell pepper and carrot pieces into a bowl with the sliced mushrooms and add the remaining 1/4 cup teriyaki sauce. Toss until evenly mixed.

Place the chicken in one side of the air fryer in a single layer (it will overlap slightly) and place the veggies in the other side of the air fryer basket.

Note: Place the chicken and veggies by hand so the extra marinade doesn't end up in the air fryer, discard extra marinade. If you have a smaller air fryer this may need to be cooked in smaller batches (it will fit in a 5.8 quart).

Set the air fryer to 390 degrees for 15 to 18 minutes, shaking it two or three times throughout for even cooking.

Microwave the Uncle Ben's Jasmine Ready Rice according to package directions (or rice of choice). Serve the chicken teriyaki over the rice and serve with extra teriyaki sauce and/or Sriracha if desired.