Making Chinese chicken-and-broccoli sauce
Think of Soy sauce, sugar, garlic, rice wine (or sherry) as the basic formula for that kind of sauce. Stock will help round things out, you can experiment with other stocks (vegetable, shiitake...). Mind that green onions (Not mixed into the sauce but used in the preparation; and often ginger and some hot pepper and/or white pepper) also are common in stir fry sauces like that.

(Toasted) sesame oil and hoisin sauce are more of add-on aromatic flavors. Both are potent and can be overdone easily.

Keep in mind that light and toasted sesame oil is not at all the same - usually toasted is intended. Also, add toasted sesame oil late, do not burn it by cooking it down with the sauce or even using it to saute in.