If sweet and spicy Asian food is your preference, don't order takeout. Try this quick-and-easy recipe that can be prepared in less than 30 minutes.
In a medium-size bowl, whisk together chicken broth, soy sauce, ginger, vinegar, sugar, cornstarch and chili paste. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for about 6 minutes, turning halfway through cooking, or until internal temperature reaches 160° on an instant-read thermometer. Remove to a plate and keep warm.
In the same skillet, add the chicken broth mixture. Bring to a simmer and add chicken and scallions. Stir to coat chicken with sauce and heat through, about 1 to 2 minutes.
Serve over brown rice with steamed broccoli on the side.