1. Clean the chicken breast, pat dry with some kitchen paper, and cut it into bite-sized pieces. Set aside.

2. Peel the onion and cut it into wedges. Wash and dry the bell peppers, remove the seeds, and then cut into strips. Wash and dry the bok choy, then cut it into bite-sized pieces. Set everything aside. While you prepare the rest of the dish, start cooking the rice (according to the instructions on the package).

3. Peel the garlic and ginger and roughly chop – add both to a blender and mix until you get very small pieces. Add soy sauce, two tablespoons of the water and the honey. Mix, then set aside.

4. Heat up a large wok or frying pan with some sesame oil. Stir-fry the chicken pieces in the hot oil for a few minutes until nicely browned all over.

5. Push the meat to the sides of the wok/frying pan. Add some more oil and sauté the onion wedges for about 1-2 minutes. Add the bell pepper strips and bok choy, mix everything well and cook for a few more minutes. Next, add the sauce, reduce the heat slightly and let everything cook for 2-3 minutes while stirring constantly. The veggies should get a bit softer. Mix the remaining tablespoon of water with the cornstarch, add this mixture to the wok/frying pan and thicken the sauce with it. The chicken and veggies are ready to serve, when coated nicely with the thickened sauce. Season with some salt and pepper if needed.

6. Add the cooked rice, chicken, and veggies to bowls, garnish with some black sesame seeds and serve.