Bring a large pot of salted water to a boil over high heat.

Add pasta and cook until tender, about 8 minutes.

Drain and set aside.

Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl.

Heat a wok or heavy skillet over high heat.

When very hot, add 1 tablespoon of the oil.

Add chicken and stir-fry until lightly browned, about 2 minutes.

Remove from wok and set aside.

Add remaining 1 tablespoon oil, garlic and ginger; stir-fry until fragrant, about 30 seconds.

Add broccoli and carrot; stir-fry 2 minutes.

Add soy mixture and chicken, stir well, and cover.

Lower heat to medium and simmer until vegetables are tender, about 3 minutes.

Toss with linguine and serve.