Rinse 1 cup of brown rice under cold water and combine it with 2 cups of water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes until rice is tender.

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add 1 pound of ground chicken, breaking it apart. Cook for approximately 5 minutes until the chicken is browned but not fully cooked.

Reduce heat to low, add 1 tablespoon each of minced fresh ginger and garlic. Sauté for 1 minute, then stir in ¼ cup of soy sauce, 2 tablespoons of Asian spice sauce, and juice from 1 orange. Simmer for 3-5 minutes until sauce thickens.

In a steamer basket over boiling water, add 2 cups of broccoli florets. Cover and steam for about 4 minutes until bright green and slightly tender.

Assemble the bowls by dividing the rice among serving bowls. Top with the orange chicken mixture and steamed broccoli. Sprinkle with sesame seeds.