1-First, prepare the brown rice: Cook 1 cup of brown rice according to package directions. Rinse it three times, combine with 1 3/4 cups water or broth in a pot, bring to a boil, then reduce to a simmer for 20-35 minutes. Let it sit covered off heat for 10 minutes for perfect texture.

2-Warm 1 tablespoon sesame oil in a large pan or wok over low-medium heat. Add 1 pound ground chicken and brown it on all sides; it doesn’t need to be fully cooked at this point.

3-Stir in 2 tablespoons freshly grated or minced ginger, 4 garlic cloves minced or grated, 1 tablespoon Asian spice sauce or 1/2 teaspoon red pepper flakes, 1 teaspoon orange zest (if using), 1/2 cup freshly squeezed orange juice, and 3 tablespoons soy sauce or gluten-free tamari. Bring to a simmer and cook for 3-5 minutes until the sauce thickens.

4-Steam the florets and stems from 2 medium heads fresh broccoli (about 6-7 cups) over 1 inch of boiling water in a steamer basket for about 4 minutes, or until tender. You can also cook it alongside the rice if you have a steamer setup.

5-Assemble the bowls: Divide the cooked brown rice into four portions, top each with the ground chicken mixture and steamed broccoli, then garnish with sesame seeds. Add a drizzle of extra orange juice or sesame oil if you like.