Step 1: Prepare the Chicken

1. In a medium bowl, toss the chicken pieces with soy sauce, sesame oil, garlic powder, onion powder, salt, and black pepper until evenly coated. Set aside to marinate for 10 minutes while you prepare the other ingredients.

Step 2: Cook the Vegetables

1. Heat 1 tablespoon of sesame oil or vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced zucchini, mushrooms, onion, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. Drizzle the soy sauce over the vegetables and toss to coat. Remove the vegetables from the skillet and set aside.

Step 3: Make the Fried Rice

1. Heat 1 tablespoon of sesame oil in the same skillet over medium-high heat. Add the beaten eggs and scramble until cooked through. Push the eggs to one side of the skillet.
2. Add the cooked rice, peas, and carrots to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps of rice.
3. Drizzle with soy sauce and stir to combine. Add the scrambled eggs back into the rice, along with the sliced green onions. Toss everything together and cook for another 1-2 minutes. Remove the fried rice from the skillet and keep warm.

Step 4: Cook the Chicken

1. Heat 1 tablespoon of sesame oil or vegetable oil in the skillet over high heat. Add the marinated chicken pieces in a single layer.
2. Sear the chicken for 3-4 minutes on each side until golden brown and fully cooked.

Step 5: Prepare the Hibachi Sauce

1. In a small bowl, whisk together the soy sauce, teriyaki sauce, sesame oil, garlic, ginger, and sugar.
2. Reduce the heat to medium and add the sauce mixture to the skillet with the chicken. Stir to coat the chicken evenly, then add the butter and let it melt into the sauce. Cook for 1-2 minutes until the sauce thickens slightly.

Step 6: Assemble and Serve

1. Divide the fried rice, cooked vegetables, and hibachi chicken among serving plates.
2. Garnish with sesame seeds and serve with a side of yum yum sauce and lemon wedges, if desired.