Chicken and Asparagus Stir Fry

• 1 12 lbs skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon kosher salt, to taste
• 12 cup reduced-sodium chicken broth
• 2 tablespoons reduced sodium soy sauce (or Tamari for GF)
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon canola oil, divided
• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
• 6 garlic cloves, chopped
• 1 tablespoon fresh ginger
• 3 tablespoons fresh lemon juice
• 1 teaspoon fresh black pepper, to taste

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.
6. Set aside.
7. 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.
8. Remove and set aside and repeat with the remaining oil and chicken.
9. Set aside.
10. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
11. 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.

chicken breasts, kosher salt, chicken broth, soy sauce, cornstarch, water, canola oil, garlic, fresh ginger, lemon juice, fresh black pepper

Taken from www.food.com/recipe/chicken-and-asparagus-stir-fry-523677 (may not work)