Peel and mince garlic. Zest and juice lemon. Cut chicken into bite sized pieces. Trim woody ends off of asparagus and cut into 2 inch pieces.

In a bowl mix corn starch and water to make a slurry. Add soy sauce, garlic, lemon juice and zest, and sugar to corn starch water and stir.

Add about 1-2 tbsp of olive oil to a frying pan over med high heat and cook chicken until done and a little browned on all sides. Then remove chicken from pan. Add a little more olive oil and saute asparagus until bright green. Add chicken back to the pan. Give the sauce another quick stir and add it to the pan and stir fry until sauce thickens and everything is well coated.

Serve over rice or (for a low carb option) serve with cauliflower rice.