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In a small bowl, mix all seasoning ingredients.
Cut the chicken into bite-sized pieces, and slice the squash into 5 mm thick.
Heat oil in a pan over medium heat, sear the squash until golden and tender, then set aside.
Add the chicken to the same pan, and cook until golden brown and cooked through.
Return the squash to the pan, pour in the sauce, and simmer until it turns thick and glossy.
Spoon warm rice into bowls, top with the chicken and squash, drizzle with the sauce, and sprinkle with sesame seeds.