Chicken Asparagus Stir Fry

Chicken Asparagus Stir Fry 1 1/2 pounds chicken breast Kosher salt, to taste 1/2 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 2 tablespoons water 1 tbsp canola, divided 1 bunch asparagus, ends trimmed, cut into 2-inch pieces 6 cloves garlic, minced 1 tbsp fresh ginger, grated 3 tablespoons fresh lemon juice fresh black pepper, to taste Cut the chicken into 1-inch cubes and 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. Add the asparagus to the pan and cook for 3 to 4 minutes, until crisp. Add the garlic and ginger and cook until golden, about 1 minute. Place the asparagus on a plate and set it aside. Place your wok on high heat and add 1 teaspoon of oil. Once the oil is heated add the chicken and cook on each side for about 4 minutes until it’s browned. Place the chicken on the plate with the asparagus and set aside. Add the soy sauce mixture to the wok and bring to a boil for about 1 minute. Add in the lemon juice and cornstarch mixture and stir well. When it simmers add the chicken and asparagus to the wok and stir well. Serve over a plate of rice