INGREDIENTS
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3 boneless, skinless chicken breasts, cut into cubes
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1 bundle asparagus, cut into 4inches
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1/2 cup of chicken stock
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3 tbsp of soy sauce
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1 tbsp of lemon or lime juice
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2 tbsp of Worcestershire sauce
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2 tbsp of corn starch diluted in 2 tbsp of water
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salt and pepper
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cooking oil or olive oil