Step 1: Cook the Chicken

1. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil.

2. Once the oil is hot, add the chicken pieces and cook for about 3–4 minutes, stirring occasionally until the chicken starts to brown.

3. Add 1 tablespoon of butter, minced garlic, and ginger. Stir well and cook for another 2–3 minutes until the chicken is fully cooked and has a slight golden sear.

4. Drizzle in 2 tablespoons of soy sauce, sprinkle with salt and black pepper, and stir to coat. Remove the chicken from the pan and set aside.

Step 2: Prepare the Vegetables

1. In the same pan, melt 1 tablespoon of butter over medium heat.

2. Add the zucchini, mushrooms, and chopped onion, then stir-fry for about 4–5 minutes, or until they are slightly tender but still crisp.

3. Add 1 tablespoon of soy sauce, stir for another 30 seconds, and then remove the vegetables from the pan. Set them aside with the cooked chicken.

Step 3: Make the Fried Rice

1. Wipe the skillet clean if necessary and heat 1 tablespoon of vegetable oil over medium heat.

2. Add the chopped onion and garlic and sauté for 1–2 minutes until fragrant.

3. Push the onions to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked.

4. Stir in the cooked rice and break apart any clumps.

5. Add butter, soy sauce, oyster sauce (if using), and sesame oil. Mix everything well, allowing the rice to fry for about 3–4 minutes until slightly crispy.

6. Finally, stir in the peas and carrots, then cook for another 2 minutes.

Step 4: Assemble the Hibachi Meal

1. Return the cooked chicken and vegetables to the skillet with the fried rice. Stir everything together for 1–2 minutes to blend the flavors.

2. Taste and adjust seasoning if needed.

Step 5: Make the Yum Yum Sauce (Optional)

1. In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, paprika, sugar, and water until smooth.

2. Let it sit for at least 10 minutes to allow the flavors to meld.