Chinese Chicken and Broccoli

I'm going to do my best to guess-timate my measuring for this recipe, since you might know that I rarely measure my ingredients when cooking. (Baking is another story).

I made this for dinner again the other night, and it comes out a little better each time I make it. (Practice makes perfect?)

It's definitely cheaper and healthier than getting take-out, but has a similar flavor. I obviously like it way more than take-out now too.

Ingredients: (serves 2)
-1lb. organic chicken breast or tenders, cut into bite-sized pieces
-1 bag of frozen organic broccoli 
-1 1/2 cups cooked rice

-Secret Sauce: (here's where the measurement guessing comes in)
  - about 1/4 cup low sodium soy sauce
  - 1/4 cup warm water mixed with a 1/2 teaspoon of cornstarch
  - about a tablespoon of ginger (I buy a jar to keep in the fridge)
  - a teaspoon of sugar
  - a teaspoon of ketchup
  - 1/2 tsp. mustard
  - 1 large clove of garlic (minced)
  - a dash of cayenne pepper

Directions:
Cook the chicken in sesame or coconut oil. Add the broccoli to the pan once the chicken is browned. 
Combine all sauce ingredients in a small bowl. 
When chicken and broccoli is done cooking, turn heat to low and add the sauce. Let it mingle for a few minutes before removing from heat and serving with rice. 
Top with sesame seeds if you're feeling fancy, and definitely use chopsticks. 

Enjoy!