Chicken and Asparagus Stir Fry

Keep it simple with this light and easy stir fry!

Ingredients:
1 1/2 pounds skinless chicken breasts, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 Tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 Tablespoons water
1 Tablespoon grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 Tablespoon fresh ginger
3 Tablespoons fresh lemon juice
Black pepper to taste

Directions:
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second bowl, combine cornstarch and water. Mix well to combine. Heat a large non-stick pan over medium-high heat. When hot, add 1 teaspoon of the grapeseed oil, then 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, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through (about 4 minutes on each side). Remove and set aside. Repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture to the pan and bring to boil for about 1 1/2 minutes. Add lemon juice and cornstarch mixture and stir well. When it simmers, return the chicken and asparagus to the pan and mix well. Remove from heat and serve.