4 boneless, skinless chicken breasts, cubed
Kosher salt, to taste
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon canola oil
1 bunch asparagus, cut into 2 inch pieces
6 cloves garlic, minced
3 tablespoons fresh lemon juice
Salt & pepper
1. Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.
2. Season chicken with salt & pepper. Increase heat to high and cook chicken until browned.
3. Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute.
4. Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.