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Heat the oil in a medium-sized dutch oven over medium heat until hot. Add the chicken and arrange it in a single layer. Cook without touching until the bottom is browned, 1 minute or so. Flip to brown the other side, another 1 minute.
Add the ginger and stir a few times to release the fragrance.
Pour in the rice vinegar to deglaze the pan. Scrape the bottom of the pan with a spatula to lift any brown bits off the pan.
Add the water, sweet potato, taro, soy sauce, and salt. Bring the water to a boil and turn to medium-low heat. Simmer, covered, for 15 minutes, or until the sweet potatoes just turn tender.
Add the broccoli and cook for 1 minute.
Stir in the cream of chicken condensed soup. Stir and cook for another 2 minutes, until the broth thickens. (*Footnote 2)
Serve hot as a main dish. Enjoy!