Chicken Stir-Fry with Asparagus and Lemon Sauce

This quick weeknight Chicken and Asparagus Lemon Stir-Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.

1½ lbs chicken breast, boneless, skinless, cut into 1" cubes
sea salt
½ cup chicken broth
2 Tbsp. shoyu, tamari or soy sauce
2 tsp. cornstarch
2 Tbsp. water
1 Tbsp. Canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2" pieces
6 cloves garlic, chopped
1 Tbsp. ginger, freshly grated
½ cup lemon juice, freshly squeezed
2 tsp. lemon zest, freshly grated
¼ cup sugar (optional)
black pepper, freshly ground

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 tsp. of the oil, then add the asparagus and cook until tender-crisp, about 3-4 minutes.

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

Increase the heat to high, then add 1 tsp. of oil and half of the chicken and cook until 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 1½ minutes.

Add lemon juice, lemon zest, sugar and cornstarch mixture, stir well. When it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Makes 4 servings.