Season the chicken with salt and set aside.

In a small bowl, mix chicken broth and soy sauce.

In another small bowl, combine cornstarch and water until smooth.

Heat 1 teaspoon of oil in a wok or large skillet over medium-high heat. Add asparagus and cook until tender-crisp, about 3-4 minutes.

Add garlic and ginger; cook for about 1 minute until fragrant.

Increase heat to high. Add half of the chicken and cook until browned, about 4 minutes per side.

Remove cooked chicken and set aside. Repeat with remaining oil and chicken.

Pour soy sauce mixture into the pan; bring to a boil and cook for 1-1/2 minutes.

Add lemon juice and cornstarch mixture; stir well. Return chicken and asparagus to the pan, cook for additional 2 minutes, then serve.