Combine ½ cup teriyaki sauce and chicken in a large, resealable plastic bag. Marinate at least 30 minutes, refrigerated, turning the bag occasionally.
Heat 1 Tbsp olive oil in a large skillet over medium heat. Remove chicken from marinade (discarding unused marinade) and cook until golden brown and cooked through, about 3-4 minutes. Set aside.
Heat remaining olive oil to a large skillet over medium-high heat. Add bell peppers, broccoli florets and snap peas. Cook, stirring occasionally, until just tender, about 7-8 minutes.
Divide prepared mashed potatoes between 4 bowls. Top with vegetables and chicken. Drizzle with more teriyaki sauce. Sprinkle with sesame seeds and green onions
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/asian-mashed-potato-bowl/