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

Add 1 pound of sliced chicken breast and 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 1 minute.

Add the sliced bell pepper and onion, stir-frying for 3-4 minutes.

In a small bowl, 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, stirring to combine and cook for an additional 2-3 minutes.

Remove from heat and garnish with sesame seeds and green onions before serving.