1-Lightly season chicken with salt to enhance its natural flavor.

2-Combine chicken broth and soy sauce in a small bowl for a quick sauce base.

3-Mix cornstarch with water in another small bowl to create a thickening agent.

4-Heat a large non-stick wok over medium-high heat; add 1 teaspoon oil.

5-Cook asparagus for 3-4 minutes until tender-crisp, keeping that fresh green color.

6-Add garlic and ginger; cook 1 minute until golden and aromatic, then set aside.

7-Increase heat to high; add 1 teaspoon oil and half the chicken, cooking 4 minutes per side until browned and cooked through, then remove.

8-Repeat with the remaining oil and chicken for even cooking.

9-Add the soy sauce mixture to the wok; bring to a boil and cook for 1-1.5 minutes to develop flavors.

10-Stir in lemon juice and the cornstarch mixture; once simmering, return the chicken and asparagus, and mix well.

11-Remove from heat and serve immediately for the best taste and texture.