In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers but doesn’t smoke, about 2 minutes.

Add 1 pound of sliced chicken breast to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until browned.

Stir in 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 1 minute until fragrant.

Incorporate sliced bell pepper and onion. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp.

Mix together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey in a bowl.

Pour the sauce over the chicken and vegetables in the skillet. Cook for an additional 2-3 minutes, stirring gently.

Remove the skillet from heat and garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.