In a small bowl stir together 1/4 cup honey, 2 tbsp rice vinegar and 2 tbsp soy sauce. Heat a large skillet over high until hot. Add 1 tbsp veg oil and swirl to coat. Add 1 lb boneless, skinless chicken breasts or thighs, sliced into 1/4" strips, and stir until opaque but not cooked through; about 3 min. Transfer to a plate. Add 1 tbsp veg oil, 1/4 cup minced, peeled fresh ginger (I substituted powder as I did not have fresh ginger - about 1-2 tbsp) and 2 cloves minced garlic to skillet. Stir until fragrant, 30 seconds. Add 3 bell peppers, thinly sliced and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 min. Serve over rice.
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