In a medium sized slow cooker, add 4 C Water. Take crock and put into the microwave and cook on high for six minutes. Return crock to slow cooker base, turn to high and cook rice until tender and fluffy. Or simply use a rice cooker if you have one. (This is the alternative to the rice noodles. If using rice noodles, skip this step)
Cut large head of lettuce in half with a lettuce knife (these are plastic as to not turn the lettuce brown). Separate the large leaves from the small and rinse and drain.
Finely chop all ingredients (except the lettuce and the rice) and add to a large bowl. Make sure that the chicken breasts are partially frozen before chopping; it makes this process easier. Add the teriyaki sauce, and most of the stir fry sauce, black pepper, and 2 Tbs sesame seed oil and mix well. Let the mixture marinade for at least 1 hour before cooking. Once the marinade process is complete, in a large skillet, add enough olive oil to coat the bottom of the skillet and bring the heat up to high. Add mixture to cover bottom of the skillet and stir fry mixture until the chicken pieces are cooked through. Take a strainer and scoop out the mixture from skillet and strain over skillet to retain juices. Once strained, place cooked mixture into a large serving bowl. Repeat this process until all of the mixture is cooked through. Add the remaining stir fry sauce to cooked mixture and stir well.
If using rice noodles instead of the cooked rice, wipe out skillet and add more olive oil and heat on high. Add rice noodles to oil. This process is extremely fast. It takes just seconds to complete this process. Remove the rice noodles and either break up the noodles and add to the mixture or set aside as an optional choice.