Ingredients:

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons low sodium soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tbsp canola oil
• 1 asparagus bundle, ends trimmed, cut into 2-inch pieces
• 2 cups cherry tomatoes
• 3 tsp garlic
• 1 tbsp ginger, fresh or dried
• 3 tablespoons lemon juice
• Salt and pepper to taste

Directions:

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 skillet over medium-high heat with 1 Tbsp of oil. Add the asparagus and tomatoes and cook until asparagus is tender and tomatoes are withered, about 3 to 4 minutes. Add the garlic and ginger and cook for about 1 minute. Set aside. Increase the heat to high, then add 1 Tbsp of oil and chicken and cook until browned and cooked through. Transfer onto a plate and set aside. Add the soy sauce mixture to skillet; bring to a boil and cook for about 1 minute. Add lemon juice and cornstarch mixture and stir well. Let it simmer for 1-2 minutes and return the chicken and asparagus to skillet. Mix well, remove from heat and serve.