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Chop the chicken into 1 inch chunks. Place the chicken pieces in a large zip bag. Pour in the minced garlic, soy sauce, honey, and cornstarch. Zip the bag and shake to coat. Then refrigerate and marinate for at least 30 minutes, but up to 8 hours.
When ready to cook, place a large saute pan (or wok) over medium-high heat. Chop the bell peppers into 1-inch pieces. Chop the scallions.
Add the sesame oil to the pan. Once hot, add the bell peppers. Sear for 2-3 minutes.
Add in the chicken and marinade. Stir and sauté for 8-10 minutes, until the chicken is cooked through and the sauce thickens. (If the sauce thickens too much, add a couple tablespoons of water.) Taste, then season with salt if needed.
Sprinkle with scallions and sesame seeds. Serve with a side of rice.