Start by slicing the chicken breasts into thin strips, then toss them with a teaspoon of cornstarch if you want a slightly crispy texture. Pat dry and set aside.
Prepare your vegetables by thinly slicing the bell pepper and mincing the garlic and ginger, placing everything within easy reach for quick cooking.
Heat your wok or large skillet over high heat until it shimmers, then add the vegetable oil, swirling to coat the bottom evenly.
Add the chicken strips in a single layer and let them cook undisturbed for 2-3 minutes until the edges turn golden and crispy. Flip and cook another 1-2 minutes until cooked through, then remove and set aside.
In the same pan, toss in the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant and aromatic, filling the air with a zingy scent.
Add the sliced bell peppers and stir-fry for 2-3 minutes until they’re blistered slightly but still vibrant and crisp, making a satisfying crackle as they cook.
Return the cooked chicken to the pan, then pour in a sauce made of soy sauce, honey, and sesame oil, stirring quickly to coat everything evenly and create that glossy, flavorful glaze.
Cook for another 1-2 minutes until the sauce thickens slightly and clings to all the ingredients, giving them a shiny, appetizing appearance.
Taste the stir fry and adjust the soy or honey if needed for balanced flavor. Garnish with sliced green onions for a fresh, oniony pop.
Serve immediately straight from the pan while hot, enjoying the vibrant colors, crisp textures, and savory aroma.
