Add garlic and chicken breast, season with salt and toss for a few seconds.
Add bell pepper, onion, and carrot and toss until the vegetables are cooked but not mushy.
Mix soy sauce, honey, toasted sesame oil, water, and cornstarch to form a slurry and add to the pan.
Toss everything together until the sauce thickens and coats the ingredients.
Serve over rice or with noodles and sprinkle with sesame seeds.
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