Chinese Chicken and Broccoli

My first time cooking Chinese food! As Borat would say, "great success"! I found a recipe online but didn't really follow it at all, to be perfectly honest. I just kind of played around. I thought Chinese food would be complicated (thus never having tried it before) but it seems like if you have enough sesame and soy sauce you can't really go wrong. Murat was crazy about this, even the ginger, and that's saying something. This probably works better if you have a wok; I just used a frying pan, and it was fine.

Also, when I made this I put in soy sauce AND hoisin sauce, and it was way too salty for my taste (Murat liked it, though). This adds more soy sauce to the hoisin sauce and doesn't put in more, which I think would have been better.

This is my attempt at recreating it, but it may not be exact. Play with it! I think it's hard to get wrong.

Ingredients

2 chicken breasts, cut into bite-size chunks
4 cloves garlic, pressed or very finely chopped
1 2x1 inch piece fresh ginger, finely chopped
1/4 tsp. cayenne pepper
6 T. chicken broth (low-sodium if you can find it)
2 large heads of broccoli, cut into florets
1 tsp. corn starch
olive or peanut oil for cooking (can add a dash of sesame oil for flavor)
seseme seeds for garnish (skip if you don't have any)
homemade hoisin sauce**

**Hoisin Sauce
(Honestly, I'm not sure how exactly the proportions were, so these are estimates; fix to taste)
3-4 T. soy sauce
1 T. honey
almost 1 T. tahini (or smooth peanut butter)
2 tsp. sesame oil
1/4 tsp. cayenne pepper
1/4 tsp. black or white pepper
2 garlic cloves, pressed

Directions

1. Saute the chicken on medium-high heat in the olive (or peanut)/sesame oil mixture until cooked through and lightly brown; set aside

2. Put a little more oil in the pan and saute the garlic and ginger for about 30 seconds to a minute (don't burn the garlic!) on medium

3. Add the cayenne pepper, broccoli florets, and half the chicken broth; cook until broccoli florets are looking green and tender and most of the chicken broth is evaporated

4. Whisk the hoisin sauce with the cornstarch

5. Add hoisin sauce, rest of the chicken broth, and chicken to pan, and cook until sauce is thickened

6. Serve over rice and sprinkle with sesame seeds!