Ginger-Mushroom Stir-Fry

In a bowl combine lemon juice, soy sauce, ginger and garlic. Add chicken tossing to coat; set aside. Measure broth; dissolve cornstarch in broth.

In skillet or wok heat one to two tablespoons of oil until sizzling. Drain chicken and reserve the liquid. Add mushrooms and chicken to skillet. Toss over high heat until chicken loses pink color. Add asparagus and onions; continue to toss over high heat until chicken juices run clear and vegetables are tender-crisp. Stir in broth mixture to chicken. Sprinkle with sesame seeds.

Serve hot, over rice, is desired. Garnish with lemon slices and cilantro.