To make the sauce, whisk together brown sugar, orange juice, rice wine vinegar, soy sauce, water, orange zest, sesame oil, corn starch and set aside.
Add the ground chicken directly to a nonstick pan (no grease necessary) and turn the heat to medium high. As the chicken is cooking, break it up with a spatula.
Once it’s mostly cooked through, add the garlic and cook for another 2 minutes.
Pour in the orange chicken sauce and stir. Let the sauce simmer for a few minutes until it thickens up and turn the heat down to low.
Add the chopped broccoli and 1/4 cup water and stir. Put the lid on the pot and let the broccoli steam for 4 minutes until it’s cooked but still crunchy. Stir one last time and season with salt to taste.
Serve over rice, or noodles or lettuce wraps with a drizzle of sriracha if desired.