Shake chicken and seeds in plastic food-storage bag to coat.
Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add peppers; saute 3 to 5 minutes or until slightly softened. Remove to bowl and keep warm.
Heat remaining oil in skillet over medium-high heat. Add chicken; saute until browned, 4 to 5 minutes per side (170°F). Add to peppers in bowl.
Reduce heat to low. Add teriyaki sauce, ginger and garlic. Bring to boiling just to thicken sauce slightly. Return chicken and peppers to skillet, tossing to coat with glaze.
Sprinkle with lemon juice and scallions. Serve over hot cooked rice, if desired.