Keep it simple! Cut the squash however you want, and dice onion. Put aside the squash, and place the onion into a large-deep skillet with a lid. Pour a little oil in the pan, approx. 3-4 tablespoons. Over medium-high heat stir the onion and coat well in oil. Cook until onion is lightly charred.
Add yellow squash, zucchini, chicken, herbs de Provence, Ginger, and a light salting. Turn heat down to medium, and place lid on skillet. Let it cook for approximately 10-12 minutes, stirring occasionally.
Remove the lid, and set aside. Every 7 minutes, stir the dish. Keep an eye on the bubbles in the skillet. As the dish cooks, we loose water through steam and we get a greater concentration of flavor. This is reduction!. The following pictures are numbered, let them serve as a guide for your cooking experience. When your dish is reduced like the last photo, you can move to step 4.
Once reduced, you will add the butter and garlic powder, and reduce to medium-low heat. Note: After incorporating butter, your dish should closely resemble this photo.
Reduce to low heat for about 5-7 min, stirring occasionally. Once reduced, let cool for a few minutes. Salt to taste, and add black pepper.
Serve over pasta or rice, and enjoy. The dish tastes even better if you allow it to sit over night.
