Heat a large flat skillet or wok over medium-high heat and melt one tablespoon of butter.

Add the cubed chicken breast and soy sauce, cooking for 6 to 8 minutes until fully browned, then remove from pan.

Melt the remaining butter and add zucchini, broccoli, and carrots, sauteing for 5 minutes until tender-crisp.

Return the poultry to the skillet, stir in the cooked white rice, and sprinkle with sesame seeds before serving.