Start by dicing the boneless, skinless chicken breast into bite-sized pieces.
In a mixing bowl, combine the light brown sugar, low-sodium soy sauce, honey, hoisin sauce, chili garlic sauce, and ground ginger.
In a separate small bowl, mix the cornstarch with cold water until smooth.
In a large skillet or wok, heat the olive oil and sesame oil over medium-high heat.
Add the diced chicken to the heated skillet and stir-fry for about 5-7 minutes or until cooked through.
Once the chicken is cooked, add the broccoli florets and stir-fry for another 2-3 minutes until bright green and tender-crisp.
Pour the sauce mixture over the chicken and broccoli, stir well, then add the cornstarch slurry and cook for 1-2 minutes until thickened.
Remove from heat and serve hot, garnished with sesame seeds.
