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To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is nearly cooked through; stir and flip intermittently to ensure even cooking.
While chicken cooks, to a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.
To a separate medium saucepan, add the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, ginger, stir to combine, and bring to a boil over medium heat. Allow mixture to bubble gently for 1 minute.
After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.
Push the chicken to one side of the skillet, add the broccoli to the other side, evenly pour the sauce over the chicken and broccoli, and gently stir to combine and coat evenly.
Cover skillet and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
Optionally add salt and pepper, evenly sprinkle with the sesame seeds, and serve immediately.