Chicken and Asparagus Lemon Stir Fry

Ingredients

• 1 1/2 lb skinless chicken breast (cut into 1-inch cubes)
• Kosher salt (to taste)
• 1/2 cup reduced-sodium chicken broth
• 2 tbsp reduced-sodium shoyu or soy sauce (Coconut aminos for GF, W30)
• 2 tsp cornstarch (arrowroot powder or tapioca starch for whole30)
• 2 tbsp water
• 1 tbsp canola or grapeseed oil (divided)
• 1 bunch asparagus (ends trimmed, cut into 2-inch pieces)
• 6 clove garlic (chopped)
• 1 tbsp fresh ginger
• 3 tbsp fresh lemon juice
• fresh black pepper (to taste)

Instructions

1. Lightly season the chicken with salt.
2. In a small bowl, combine chicken broth and soy sauce.
3. In a second small bowl combine the cornstarch and water and mix well to combine.
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.
5. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
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.
7. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
8. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
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.