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Add all the sauce ingredients to a pyrex cup or bowl and whisk to combine. Set aside.
Heat olive oil in a skillet over medium heat. Once shiny, add the broccoli and a splash of water. Season with a little salt and saute for about 5 minutes or until tender-crisp. Remove from the skillet and set aside.
Add the ground chicken to the skillet. Season with salt and pepper. Cook, breaking the chicken into crumbles as you go until it is no longer pink, then drain if needed.
Add the broccoli back to the pan and add the minced garlic.
Pour the sauce over the chicken and broccoli and bring sauce to a simmer. Stir frequently until the sauce thickens.
Serve in bowls with rice, drizzle sriracha mayo over top and sprinkle with sesame seeds.