Steps
1. In a bowl, mix gochujang, soy sauce, sesame oil, and honey to create the marinade.
2. Add the chicken pieces to the marinade and let it sit for about 10 minutes.
3. Heat a non-stick skillet over medium-high heat and add the marinated chicken. Cook for about 5-7 minutes, until browned and cooked through.
4. Add the garlic and ginger to the pan, stirring for 1 minute until fragrant.
5. Toss in the bell peppers and zucchini, cooking for another 3-4 minutes until the veggies are tender but still crisp.
6. Serve the stir-fry over cooked rice, garnished with green onions and sesame seeds.