Trim stems of the broccoli and slice them. Separate florets. Chop ginger and garlic in a chopper.
Heat oil in a non-stick wok, add broccoli stems and sauté for ½ minute. Add broccoli florets, salt and 1 tsp sugar.
Sprinkle a little water and cook for 2-3 minutes or till broccoli is cooked, but crunchy. Set aside in a plate.
Slice spring onions bulbs. Cut chicken breasts into ½ inch cubes and put in a bowl.
Add half the chopped ginger-garlic, soy sauce, 3 tbsps cornflour, remaining sugar, ½ tsp crushed red chillies, salt and 2 tbsps sesame oil and mix well.
Set aside to marinate for 15 minutes. Heat remaining sesame oil in a non-stick wok.
Deseed and break red chillies and add to the wok and sauté for ½ minute. Add spring onion bulbs, remaining chopped ginger-garlic and sauté for 1 minute.
Add marinated chicken and sauté on high heat for 1 minute. Sprinkle a little water and cook.
Mix remaining cornflour in ¼ cup water. Add broccoli to the chicken and stir. Add hoisin sauce and mix.
Add 1 cup water, remaining crushed red chillies, salt and cornflour mixture and mix.
Cook till chicken is done. Sprinkle toasted sesame seeds and serve hot with steamed rice.