Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add 1 pound of sliced chicken breast to the skillet, cook for 5-7 minutes until browned and cooked through.

Stir in 2 cloves of minced garlic and 1 tablespoon of minced ginger, sauté for about 1 minute.

Add sliced bell pepper and onion, stir-fry for about 3-4 minutes until bright and tender.

Whisk together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey.

Pour the sauce over the chicken and vegetables, stir well and cook for an additional 2-3 minutes.

Garnish with sesame seeds and green onions, serve hot over steamed rice or noodles.