Step 1: Cook the rice. Rinse 2 cups of jasmine rice until the water runs clear. Combine with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
Step 2: Prepare the sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
Step 3: Cook the chicken. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 4: Sauté vegetables. Add the sliced bell pepper and onion to the same skillet. Cook for 3-5 minutes, stirring occasionally, until vegetables are tender-crisp. Add the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
Step 5: Combine and sauce. Return the cooked chicken to the skillet with the vegetables. Stir well. Give the honey soy sauce mixture a quick whisk, then pour it over the chicken and vegetables. Bring to a gentle simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. Cook for 1-2 minutes more.
Step 6: Serve immediately over the fluffy jasmine rice. Garnish with sliced green onions and sesame seeds, if desired. Enjoy your delicious Honey Soy Chicken with Bell Peppers and Rice!