Name: Ground Orange Chicken
Ingredients: 1 cup brown rice; 1 ¾ cups water or broth for the rice; 1 Tablespoon sesame oil; 1 pound ground chicken; 2 Tablespoons ginger freshly grated or minced; 4 garlic cloves minced or grated; 3 Tablespoons organic soy sauce or gluten-free tamari; 1 Tablespoon Asian spice sauce or maybe ½ teaspoon red pepper flakes* try chili-garlic sauce, sambal oelek, or sriracha; 1 teaspoon orange zest optional; ½ cup freshly squeezed orange juice preferably from small oranges like mikans, mandarins, or clementines; 2 medium heads fresh broccoli about 6-7 cups florets; sesame seeds for garnish

Ingredients

1 cup brown rice
1 ¾ cups water or broth for the rice
1 Tablespoon sesame oil
1 pound ground chicken
2 Tablespoons ginger freshly grated or minced
4 garlic cloves minced or grated
3 Tablespoons organic soy sauce or gluten-free tamari
1 Tablespoon Asian spice sauce or maybe ½ teaspoon red pepper flakes* try chili-garlic sauce, sambal oelek, or sriracha
1 teaspoon orange zest optional
½ cup freshly squeezed orange juice preferably from small oranges like mikans, mandarins, or clementines
2 medium heads fresh broccoli about 6-7 cups florets
sesame seeds for garnish

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Instructions

Cook brown rice according to your preference or package directions, I usually prefer a Japanese rice cooker and short-grain brown rice. You can also toast the rice in a little oil ahead of time for extra flavor!
Typically, I rinse my rice three times, then place in a large pot. For each 1 cup of brown rice, I use about 1 ¾ cups of water. Bring this to a boil, then immediately reduce to a simmer and simmer for the duration recommended by your package, usually 20-35 minutes. Then, without lifting the cover, remove from heat and let sit for 10 minutes to finish cooking.
In a large pan or wok, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn’t have to be fully cooked yet.)
Add the ginger, garlic, spice sauce, orange juice (and zest), and tamari / soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
If you have a rice cooker, most rice cookers also have a steamer basket. Check and see if you can cook your broccoli in the rice cooker at the same time as the rice!
Make the bowls by dividing the brown rice among four bowls and topping with chicken and broccoli. Top with sesame seeds and enjoy! We also like to squeeze a little extra orange juice over the top.