THE RECIPE: Cook rice according to package instructions, if desired. Heat a large skillet over medium heat. Add the ground chicken, breaking it apart with a spatula, until partially cooked through. Stir in the red bell pepper, green beans, and sliced garlic. Cook for 4–5 minutes, stirring occasionally, until the vegetables are tender-crisp. To make the sauce, mix the teriyaki marinade, soy sauce, sesame oil, honey, and olive oil in a bowl. Pour into the skillet with chopped green onions and mix well to coat the chicken and vegetables, then let everything cook together for another 2–3 minutes until the sauce slightly thickens. Squeeze the fresh lime juice over the skillet and give everything one final toss. Sprinkle with sesame seeds and serve on its own or over rice!