Add 1 Tbsp of the olive oil to a large skillet over medium heat. Add the chicken with kosher salt and pepper. Cook 8 to 10 minutes, stirring occasionally. Remove from pan and set aside.

To the same skillet over medium heat add remaining 1 Tbsp olive oil and carrots, red bell pepper, onion, and broccoli. Cook 5 minutes, stirring occasionally. Add garlic, crushed red pepper, kosher salt, and pepper and cook 5 more minutes.

In a bowl, whisk together the chicken broth, teriyaki sauce, and cornstarch.

Add the chicken to the skillet with the veggies and slowly add the chicken broth mixture, stirring occasionally. Cook 3 to 5 more minutes until the sauce thickens into a glaze.

Serve over cooked rice if desired.