Step 1

Lightly season the chicken with salt.

Step 2

In a small bowl, combine chicken broth and soy sauce.

Step 3

In a second small bowl combine the cornstarch and water and mix well to combine.

Step 4

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.

Step 5

Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Step 6

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.

Step 7

Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Step 8

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.

Step 9

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.