Cut the sinews, if any, off the chicken sasami and slice the chicken diagonally into 1-cm strips (naname-giri). Marinate the chicken in the (A) seasonings. Make slits in the shishi-togarashi. Cut the bell peppers into irregular wedges (ran-giri).
Heat the oil in a non-stick frying pan and sauté the (1) chicken. After browning the chicken, add the tomato purée, shishi-togarashi, and the yellow and red bell peppers. Continue to sauté until the vegetables are cooked. Place on a dish and sprinkle with the ichimi-togarashi.