Ingredients:
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
2 teaspoons cornstarch
2 Tablespoons water
1 Tablespoon canola oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 Tablespoon fresh ginger
3 Tablespoons fresh lemon juice
fresh cracked black pepper, to taste
Directions:
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,
Mix well to combine.
Heat a large non-stick wok over medium-high heat.
When hot add 1 teaspoon of the oil.
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.
Add 1 teaspoon of oil and one-half of the chicken.
Cook until browned and cooked through, about 4 minutes on each side.
Remove and set aside.
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.
Stir well.
Bring to a simmer.
Return the chicken and asparagus to the wok and mix well.
Remove from heat and serve.