In a large zipper bag, combine the chicken, 2 tablespoons of the teriyaki, and two of the minced garlic cloves. Seal bag and squeeze to thoroughly mix. Refrigerate for at least 2 hours or overnight.
In a small bowl, whisk together the remaining 3 tablespoons of teriyaki and 2 cloves of garlic, the peanut butter, cream of coconut, grated ginger, crushed red pepper, and cornstarch. Set aside.
Heat 1 tablespoon peanut oil in a wok or 12-inch skillet over medium-high heat. Add marinated chicken, including any marinade, and stir constantly, until pink no longer remains, about 2 minutes. Remove chicken from wok, cover, and set aside.
Heat remaining tablespoon of oil in wok. Add red bell pepper and onion; cook until slightly golden. Add broccoli and 1 to 2 tablespoons of water to steam. Cover and stir occasionally, until vegetables are tender-crisp, about 2 minutes.
When vegetables are cooked, return chicken to wok, stir, and heat through, about 1 minute. Add peanut sauce; mix thoroughly and stir until sauce is hot, thickened, and coats veggies and chicken, about 1 minute more.
Divide warm rice over 4 plates. Spoon stirfry evenly over rice. Top each serving with chopped peanuts.
NOTES : Although non-alcoholic, cream of coconut is located in the liquor section of most supermarkets. Leftovers are delicious topped with additional chopped roasted peanuts and wrapped in warmed flour tortillas.