Chinese take-out chicken and broccoli

3 tablespoons vegetable oil

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

2 tablespoons chopped garlic

2 tablespoons chopped ginger

1 bunch scallions, sliced

2 tablespoons cider or rice vinegar

2 tablespoons sugar

3 tablespoons soy sauce

1 cup chicken stock or water

2 tablespoons cornstarch

4 cups (1 bunch) broccoli florets, broccoli raab, or broccolini

In a large saute pan or wok, heat the oil over medium heat. Add the chicken and cook until golden brown, stirring the chicken occasionally to cook it evenly on all sides, about 5 minutes. Transfer the cooked chicken to a plate and set aside.

Add the garlic, ginger, and scallions to the pan and cook until fragrant, about 1 minute.

In a medium-sized bowl, combine the vinegar, sugar, soy sauce, chicken stock or water, and the cornstarch. Mix with a whisk until there are no clumps and set aside.

Add the broccoli to the pan. Add the cornstarch mixture and stir to coat the broccoli.

Stir in the chicken, cover the pan with a lid or aluminum foil, and cook on medium-high heat until the broccoli is bright green and cooked through, for 3 to 5 minutes. Serves 4 to 6.

Nutrition information per serving: 270 calories; 67 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 83 mg cholesterol; 552 mg sodium; 19 g carbohydrate; 3 g fiber; 7 g sugar; 30 g protein.

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.