In a small bowl, whisk together the orange juice, tamari or soy sauce, honey, chopped pickled ginger, ginger juice, chili paste, and toasted sesame oil. Set aside to let the flavors meld.
Heat the sesame oil (or olive oil) in a large skillet over medium-high heat. Add the ground chicken and season with black pepper and chili flakes. Cook for about 5-7 minutes, breaking it up with a spatula until browned and cooked through.
Once the chicken is golden, add the chopped garlic and cook for an additional minute until fragrant. Then, toss in the chopped broccoli and stir well. Cook for another 3-4 minutes until the broccoli is tender but still vibrant green.
Sprinkle the arrowroot powder or cornstarch over the chicken and broccoli mixture. Pour in the prepared sauce and stir to combine. Allow it to simmer for 2-3 minutes, letting the sauce thicken and coat the chicken evenly.
Remove the skillet from the heat. Stir in the salted butter until melted and well incorporated. Top with toasted sesame seeds or peanuts and chopped green onions for that extra crunch and freshness. Serve immediately!
