Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breast
  • Kosher salt (to taste)
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola (divided)
  • 1 pound 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)

Instruction

  • 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 as desired.