Chicken & Asparagus Stir Fry

If you are in search for a low carb and easy to make recipe then this one is it . I went with low sodium soy sauce and low sodium chicken stock, but you can always alternate for the regular. This took about 25 minutes more or less to prep and cook. This recipe should feed about 4 people if you serve it with a side dish.

2lbs of chicken (cut in cubes)
Sea salt
Fresh black pepper
1 cup of reduced sodium chicken stock
2 tablespoons of reduced sodium soy sauce
3 tablespoons cornstarch
3 tablespoons water
2 tablespoons olive oil
1 bunch of asparagus, end trimmed and cut in 1 ½ - 2 inch pieces.
6 - 8 garlic cloves, chopped
2 tablespoons fresh ginger, chopped or grated
1 tablespoon Sriracha 

Season the chicken with some salt and fresh black pepper, set aside.
In a small bowl mix the chicken stock and soy sauce.
In another small bowl mix the cornstarch and water.
Heat a large work over medium high heat and add 1 tablespoon of olive oil. Add the asparagus and cook until tender, for about 3-4 minutes. Next add the garlic and ginger and fry for about another minute. Remove asparagus, garlic and ginger from the wok and set aside.
Add the remaining tablespoon of oil and add the chicken. Cook the chicken until browned or well cooked, about 6 minutes. Remove the chicken and place with the asparagus.
Next, add the chicken stock/soy sauce mixture to the wok and boil for about 2 minutes. Add the Sriracha and cornstarch mixture. Once it has simmered return the chicken and asparagus and mix well. Let is simmer for a few minutes and then serve. 

Bon Appetite!