If making rice to serve with it, prepare that ahead of time. I made Basmati rice to serve with mine.
In a wok or large skillet, heat olive oil until it glistens. Add asparagus and cook for about 3 to 5 minutes, depending on thickness. I cooked mine for about 5 minutes because I like it quite soft.
Add garlic, salt, and pepper, cook for 1 minute more. Do not overcook garlic, it burns very easily. You want it to become fragrant without burning.
Transfer asparagus and garlic mixture to a bowl and set aside.
Add 2 tablespoons of Grapeseed oil to wok or large skillet and heat over medium-high heat until oil glistens. Toss in the chicken. Cook until chicken is browned and juices run clear. The wok or large skillet is fairly hot so the chicken should cook in 3 to 5 minutes. Stir as it cooks so all sides of the chicken are browned perfectly. Transfer the chicken to a bowl. I added mine to the bowl with the asparagus. Less dishes to wash later.
Place wok or large skillet back on the stovetop and add ½ cup Tamari sauce and ¼ cup chicken (or veggie) broth. Cook over medium heat until it boils.
While you are waiting for sauce to boil, make a Cornstarch Slurry. Grab a small jar, add 1 & ½ teaspoons corn starch and ¼ cup COLD water. Pop a lid on the jar and shake until it's mixed well. This is your corn starch slurry. Using this will thicken your sauce without the cornstarch turning into globs<- super technical cooking term!
By now the Tamari sauce and chicken broth should be boiling, turn down the heat to low and add the cornstarch slurry. Stir gently until the sauce thickens.
Add the chicken and asparagus back to the pan and stir until chicken and asparagus are evenly coated with sauce.
Take off heat, add lemon juice (to taste) and lemon zest (if desired). Stir until well combined.
You can serve this over rice, noodles, or on its own. Do your own thing.
Serve with a big old stir-fry loving smile.