1. Dice the chicken thighs and place them in a bowl. Pour over 1/2 cup of the teriyaki sauce and marinade for a least 30 minutes.
2. Once marinaded, add the chicken to a non stick frying pan over a medium high heat. Cook for 3-5 minutes, then add sliced onion and carrot. Reduce the pan to a low heat, then cook for a further 5-10 minutes or until the chicken is cook through and the onion has softened.
3. Add the remainder of the teriyaki sauce, the snow peas and cornflour mixture. Stir well and simmer for a further few minutes or until sauce has thickened.
4. Serve over cooked rice and sprinkle with fresh bean sprouts.