• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• In a medium bowl, combine honey-garlic sauce, ketchup, soy sauce, sesame oil and 1/4 cup (1/2 cup) water. Season with pepper.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken and peppers. Season with salt and pepper. Cook for 4-6 min, stirring often, until chicken is golden and cooked through and peppers are tender-crisp.**
• Reduce heat to medium-low and add sauce (from step 2). Cook for 1-3 min, stirring often, until sauce slightly thickens.

• Using scissors, snip green onions.
• Fluff rice with a fork, then stir in half the green onions and 2 tbsp (4 tbsp) butter.
• Divide rice between plates. Top rice with honey-sesame chicken.
• Sprinkle sesame seeds and remaining green onions over top.

If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.