Teriyaki Chicken

1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/4 tsp salt
1/4 tsp pepper
3 tsp canola oil
1 red bell pepper thinly sliced
3 garlic cloves, minced
1 lb broccoli, chopped
1/2 C water
1/3 C teriyaki sauce

Sprinkle the chicken with salt and pepper. Heat in a large nonstick skillet over high. Pour one teaspoon of the oil into the skillet; then add the chicken. Stir-fry until cooked through, about three minutes. Transfer to a plate; cover to keep warm. Heat the remaining two teaspoons of oil in the skillet. Add the bell pepper and stir-fry until crisp, about one minute. Add garlic and stir-fry until fragrant, about one minute. *(this is the part I changed). Stir in broccoli and water. Cover reduce the heat, and cook until the broccoli is crisp-tender and the water has evaporated, about three minutes. Add the teriyaki sauce and chicken; cook, stirring constantly, until headed through, about one minute.  Serve over rice.