In a large skillet, on medium high heat, toss in the asparagus with a little oil. Cook for 4 or 5 minutes.

Add garlic and ginger, cook 2or 3 more minutes and set aside.

In the same pan, with a bit more oil, toss in your chicken. Cook for 5 or 6 min. Set aside.

Mix corn starch and water.

Next, pour in the tamari and broth, bring to a boil, squeeze in the lemon juice, then your corn starch slurry.

Add back in your chicken and asparagus, cook for a few more min. And serve over rice.