Toss the chicken pieces with 1 tablespoon cornstarch, salt, and pepper.

In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, cornstarch, and water. Set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through.

Transfer the chicken to a plate.

Add the bell peppers, onion, and snap peas to the skillet.

Cook for 4 to 5 minutes until the vegetables are crisp-tender.

Return the chicken to the skillet.

Pour in the prepared sauce and stir well.

Cook for 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables.

Stir in the sliced green onions.

Remove from heat and garnish with sesame seeds and additional green onions.

Serve immediately over rice or noodles.