With a spoon, scoop out the seeds of each cucumber half. Quarter the halves, thickly slice on the diagonal and set aside.

In a large nonstick skillet, heat the oil over medium heat until hot but not smoking Add the chicken and cook until golden brown about 3 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the scallions, garlic and ginger, stirring to coat. Add the broth and cook, stirring frequently until the scallions have softened, about 3 minutes. Add the sugar and cook for 1 minute to melt. Add the vinegar and cook for 1 minute, scraping up any browned bits that cling to the bottom of the pan.

Divide the chicken mixture among 4 plates and serve. Delicious with jasmine rice.