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Cut the chicken breast in 1 inch pieces and season with salt and pepper.
Cut zucchini in half moons. Dice the onion.
Mix together all ingredients except for the water until combined.
Slowly add water and stir until the sauce reaches the desired consistency.
Heat cooking oil over medium high heat in a large skillet.
Once hot, add the vegetables and season with salt and pepper. Cook for about 5-7 minutes, stirring regularly until the vegetables are tender. Then remove the vegetables and set aside.
Add the sesame oil to the pan to heat. Once hot add the chicken pieces to the pan. Let sit on one side 2-3 minutes to sear, then stir.
Add the soy sauce, hoisin sauce, garlic, and ginger to the chicken and mix to coat the chicken.Continue to cook, stirring regularly, until the sauce reduces to coat the chicken, and the chicken is done (165˚F internal temp,) about 4-6 minutes.
Serve hibachi chicken by plating it with chicken and vegetables, then drizzle the sauce over the top, or leave it on the side for dipping.