Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker with chicken broth according to the manufacturer's instructions.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 7-10 minutes.

Add soy sauce to the skillet and stir to coat the chicken evenly.

In the same skillet, add the sliced carrots, bell pepper, and snap peas. Sauté for 5-7 minutes until the vegetables are tender-crisp.

Add the steamed broccoli and mix well.

In serving bowls, layer the cooked rice, followed by the chicken and vegetable mixture. Garnish with chopped green onions and sesame seeds if desired.