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In A Bowl, Whisk Together The Ginger, Soy Sauce, Rice Vinegar, Teriyaki Sauce, Black Pepper, And Poppy Seeds. Heat Sesame Oil Over Medium-High Heat In A Large Skillet Or Wok. Stir In The Garlic And Onion, And Cook 2 To 3 Minutes, Until They Are Just Starting To Brown. Drop In The Chicken, And Cook And Stir For 5 Minutes, Until No Longer Pink. Pour In The Ginger-Soy Sauce Mixture, Bring To A Boil, And Mix In The Vegetables. Continue To Cook And Stir 5 To 7 Minutes, Until The Vegetables Are Tender. Serve Hot.
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