Ingredients
1½lbschicken breast,skinless, cut into 1-inch cubes
kosher salt,to taste
½cupchicken broth,reduced-sodium
2tbspshoyu,or soy sauce, reduced-sodium, coconut aminos for GF, W30
2tspcornstarch,arrowroot powder or tapioca starch for whole30
2tbspwater
1tbspcanola,or grapeseed oil, divided
1bunchasparagus,ends trimmed, cut into 2-inch pieces
6clovesgarlic,chopped
1tbspginger,fresh
3tbsplemon juice,fresh
black pepper,fresh, to taste
Preparation
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 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 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 half of the chicken.
Cook until chicken is browned and cooked through, about 4 minutes on each side.
Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1 to 1/2 minutes.
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.
