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 1 tablespoon of oil in a large wok or skillet over medium-high heat, then add the chicken and cook until browned, about 5-7 minutes. Remove and set aside.

Add the remaining tablespoon of oil, garlic, and ginger to the pan, cook for 1 minute until fragrant.

Add the asparagus and cook until tender-crisp, about 3-4 minutes.

Return the chicken to the pan. Stir in the soy sauce mixture, bring to a simmer, then add the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes.

Stir in lemon juice and black pepper, cook for another minute. Serve hot.