In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant. Add the sliced bell peppers, broccoli, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

While the vegetables are cooking, in a small bowl, whisk together the soy sauce, honey, cornstarch, and water until smooth.

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.

Drizzle with sesame oil before serving. Serve hot over cooked rice or noodles.