Chicken and Squash

1 lb boneless, skinless chicken breast, sliced in half to make it thinner, then sliced 1/4" thick

1/2 onion, sliced thin

1/2" piece ginger, grated

1 medium hyotan, cut into fourths, seeds removed, then sliced 1/4" thick

1 tbsp oil

2 tbsp brown sugar, packed

2 tbsp miso

1 tbsp shoyu

1 tsp hondashi granules

1/2 tsp rock salt

Heat oil in a pot. Saute chicken, onion and ginger. Add hyotan. Add brown sugar, miso, shoyu, hondashi, and rock salt. Cook until hyotan is cooked.