Sauteed chicken and vegs

Leftover chicken, deboned.
1 yellow squash, precooked
1 small onion
2 carrots
1/2 green pepper
2 celery stalks

Chop up vegitables. I had cooked the squash the day before to mash it but I didn't know I was supposed to peel it first. Sautee in butter and cocoanut oil. Add 1/2 cup terryaki sauce, 1 T chopped garlic, 1 t powdered ginger. Cook until vegatables are tender. Serve over cooked brown rice with a salad.