Lightly season the chicken with salt. In a small bowl,
combine chicken broth and soy sauce. In a second small
bowl combine the cornstarch and water and mix well to
combine.
Heat a large non-stick wok over medium-high heat, when
hot add 1 teaspoon of the oil, then add the asparagus
and cook until tender-crisp, about 3 to 4 minutes.
Add the garlic and ginger and cook until golden, about
1 minute. Set aside.
Increase the heat to high, then add 1 teaspoon of oil
and half of the chicken and cook until browned and
cooked through, about 4 minutes on each side. Remove
and set aside and repeat with the remaining oil and
chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook
about 1-1/2 minutes. Add lemon juice and cornstarch
mixture and stir well, when it simmers return the
chicken and asparagus to the wok and mix well, remove
from heat and serve.
•1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
•Kosher salt, to taste
•1/2 cup reduced-sodium chicken broth
•2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
•2 teaspoons cornstarch
•2 tablespoons water
•1 tbsp canola or grapeseed oil, divided
•1 bunch asparagus, ends trimmed, cut into 2-inch pieces
•6 cloves garlic, chopped
•1 tbsp fresh ginger
•3 tablespoons fresh lemon juice
•fresh black pepper, to taste