For The Bowls

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1 cup uncooked brown rice, rinsed

2 teaspoons olive oil

4 cups chopped broccoli florets

Kosher salt

3 large carrots, finely grated (about 1 ½ cups) (or 1 ½ cups pre-shredded)

6 green onions, thinly sliced

Sesame seeds, for serving (optional)

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For the Orange Chicken

¼ cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)

Zest of 1 orange (about 1 ½ tablespoons)

Juice of 1 orange (about ¼ cup)

1 tablespoon pure maple syrup

2 tablespoons rice vinegar

1 garlic clove, grated

1 teaspoon ground ginger

¼ teaspoon red pepper flakes (optional)

1 teaspoon tapioca flour or arrowroot starch (can substitute cornstarch)

1 teaspoon toasted sesame oil

1 pound ground chicken

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1. Cook the rice: Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the rice, reduce heat to low, cover, and cook until the water is absorbed and rice is fluffy, 38 to 45 minutes.

2. Make the orange sauce: Add the coconut aminos, orange zest, orange juice, maple syrup, rice vinegar, garlic, ginger, red pepper flakes (if using), tapioca flour, and sesame oil to a small bowl or jar and whisk until well combined. Set aside.

3. Cook the broccoli: Heat the olive oil in a large skillet over medium heat until shimmering. Add the broccoli florets and cook, stirring occasionally, until darkened and tender, about 8 minutes. Season with a generous pinch of salt, remove from the skillet, and set aside.

4. Cook the chicken: To the same skillet over medium heat, add the ground chicken and cook, stirring often and breaking into small pieces, until browned all over and fully cooked, about 8 minutes. Season with a generous pinch of salt. Pour in the orange sauce and continue cooking, stirring often, until thickened and fully coating the chicken, 3 to 5 minutes. Remove from the heat.

5. When the rice is done cooking, assemble the bowls: Evenly divide the rice, orange chicken mixture, and broccoli among four bowls. Add the grated carrots and sliced green onions on top. Sprinkle with sesame seeds to garnish.