Heat a wok or large skillet over medium-high heat, then add the oil.
Add the chicken strips and cook until halfway cooked through.
In a small bowl, mix the chili garlic paste, green onions, and ginger together. Add to the cooked chicken. Toss to coat.
Add the bok choy, broccoli, beans, onion, and snap peas. Stir fry until vegetables are crisp-tender and the chicken is thoroughly cooked, about 7 minutes.
Add the teriyaki sauce and toss to to combine. Cook until sauce is heated and mixture is well coated.
Divide rice between 4 plates or bowls. Top with Chicken Teriyaki.