Step 1: Prepare the Ingredients

1. Cut the chicken into bite-sized pieces and season with a pinch of salt, black pepper, and ground ginger.
2. Slice the zucchini, onion, carrot, and mushrooms. Keep the vegetables separate for even cooking.

Step 2: Sear the Chicken

1. Heat a large skillet, griddle, or wok over medium-high heat. Add the vegetable oil and sesame oil.
2. Once the oil is hot, add the chicken pieces in a single layer. Sear for 3-4 minutes without stirring, allowing them to develop a golden-brown crust.
3. Stir the chicken, add the minced garlic, and continue cooking for 2-3 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
4. Add the soy sauce and butter to the skillet. Toss the chicken to coat it in the sauce. Remove the chicken from the skillet and set aside.

Step 3: Cook the Vegetables

1. In the same skillet, add the vegetable oil and sesame oil.
2. Add the carrots and onions, cooking for 2-3 minutes until slightly softened.
3. Add the zucchini and mushrooms, along with the soy sauce. Sauté for another 3-4 minutes until the vegetables are tender but still crisp.

Step 4: Combine and Finish

1. Return the chicken to the skillet with the vegetables. Toss everything together to combine and heat through. Taste and adjust the seasoning with more soy sauce, sesame oil, or black pepper if needed.

Step 5: Serve

1. Divide the Hibachi Chicken and vegetables among plates. Garnish with toasted sesame seeds, if desired.
2. Serve with fried rice or steamed white rice, along with your favorite dipping sauces like yum yum or ginger sauce.