Steps
1. Heat vegetable oil in a skillet over medium heat.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add diced chicken to the skillet and cook until browned, about 5-7 minutes.
4. Stir in gochujang, soy sauce, and sesame oil, coating the chicken well.
5. Add julienned carrots and sliced bell pepper to the skillet, cooking for another 3-4 minutes until vegetables are slightly tender.
6. Season with salt and pepper to taste.
7. Serve the chicken and vegetable mixture over cooked rice.
8. Garnish with sesame seeds and chopped green onions if desired.