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In a large skillet or wok, heat vegetable oil over medium-high heat.
Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add sliced bell peppers and onions, stir-frying for about 3-4 minutes until they are tender-crisp.
Add minced garlic and cook for an additional minute until fragrant.
In a small bowl, mix together soy sauce, honey, and rice vinegar.
Pour this sauce over the vegetables in the skillet.
Return the cooked chicken to the skillet and stir to combine.
Add the cornstarch mixture to the skillet, stirring until the sauce thickens and coats the chicken and vegetables, about 2 minutes.
Serve hot over steamed rice or noodles, and enjoy the sticky, savory goodness of this chicken stir-fry!