In a small bowl, whisk together the honey, soy sauce, rice vinegar, Sriracha sauce, sesame oil, garlic powder, ginger, and black pepper. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell pepper and onion. Cook until tender-crisp, about 3-4 minutes.
Return the cooked chicken to the skillet. Pour the honey sauce over the chicken and vegetables. Cook, stirring occasionally, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
Serve the honey pepper chicken over cooked rice. Garnish with sesame seeds and chopped green onions.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4 | Calories: Approximately 300 per serving
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