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.

Heat half of the oil in a wok over medium-high heat. Add the asparagus and cook until tender-crisp, about 3-4 minutes.

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

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

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

Add soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.

Add lemon juice and cornstarch mixture, stir, and return chicken and asparagus to wok. Mix well and remove from heat. Serve hot.