Make the chicken. Combine the vegetable broth, orange zest and juice, rice vinegar, coconut sugar, ginger, garlic, tamari, and toasted sesame oil in a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer the sauce until it’s reduced by one-quarter, about 5 minutes. Add the 4 teaspoons of arrowroot powder, a little bit at a time, whisking until the sauce thickens (this will happen quickly!). Remove the pan from the heat.

Set up a frying station next to the stove with the beaten egg in one wide, shallow bowl and the 1/3 cup of arrowroot powder in a separate wide, shallow bowl. Melt the coconut oil in a medium skillet over medium-high heat. Dip the chicken in the egg, allowing any excess to drip off, then into the arrowroot, turning to coat and pressing to adhere. Add the chicken to the pan, working in batches (I did three) to avoid overcrowding, and cook for 4 to 5 minutes per side, until deep golden brown all over. Transfer to a paper towel-lined plate to drain.

Meanwhile, make the broccoli rice: Melt the coconut oil in a large skillet with low sides over medium heat. Add the garlic and ginger, and cook for 1 to 2 minutes, until very fragrant. (Be careful not to burn the garlic!!) Add the broccoli rice and a generous pinch of salt, and cook, stirring occasionally, for 5 to 6 minutes, until the broccoli is softened. Remove the pan from the heat and stir in the lemon zest and juice. Taste and add more salt as needed.

Wipe out the pan, then add the fried chicken and the orange sauce, and toss to coat and warm through. Serve immediately over the broccoli rice, topped with sesame seeds, green onions, and red chilies/crushed red pepper.