In a bowl, mix the chicken breast with Teriyaki Marinade & Sauce, black pepper, garlic powder and ginger. Cover with plastic wrap and refrigerate for 4 hours.
When ready, broil the chicken on high heat in a pan lined with foil and coated with nonstick spray. The pan should be on a rack that sits closest to the broiler. Cook on one side for 10 minutes. Then flip the chicken and broil on the other side for 10 minutes. Remove the chicken from the oven and allow to cool to room temperature before shredding the meat with forks. Use the reserved pan juices to coat the shredded chicken; set aside.
Set the oven to 400°F.
Roll out the pie crust on a lightly floured surface. Use a 3-inch cookie cutter to stamp out rounds. Ball up the excess dough and roll out with a rolling pin to create as many rounds as possible.
Fill each pie crust round with chicken, green onions and bell peppers. There might be some filling left over, depending on the number of rounds you have.
Whisk the egg in a bowl and brush it on the edges of the rounds. Fold each in half and use a fork to crimp the edges. Brush with egg and bake for 15 minutes.
Serve the empanadas with Kikkoman® Teriyaki Marinade & Sauce for dipping.