Cut the vegetables into bite-sized pieces. Cut the chicken on the diagonal into bite-sized pieces and lightly season with salt and pepper.
Add the oil to the pan and cook the kabocha on both sides. (Microwaving it for 2-3 minutes first will make it cook faster)
Remove the kabocha squash from the pan for now. Stir fry the bell peppers and onion. (You don't need to clean the pan.)
When the vegetables are cooked through, remove them from the pan. Pour a fairly large amount of oil into the pan. Coat the chicken pieces with plain flour and cook.
When the chicken is browned on both sides, cover with the lid and let steam for 2-3 minutes (to make sure the chicken is completely cooked). Turn the heat to low and add the combined flavoring ingredients.
Return the heat to medium and stir to coat the chicken with the sauce. When the sauce thickens, return the vegetables to the pan.
Shake the pan to toss everything with the sauce.
Top with chopped green onions. You could also add a little red chili pepper (with the seeds removed) to the flavoring ingredients.
Story Behind this Recipe
Eat lots of chicken and vegetables to prevent fatigue from the summer heat.
Browning the kabocha squash and chicken well makes it nice and shiny. The kabocha squash should be sliced around 5mm thick. I used leftover vegetables this time, so I didn't add a lot of vegetables. You could add more vegetables if you want. Reduce the sauce until there is only a little liquid left in the pan.