1. Sprinkle the chicken with 2 tablespoons of cornstarch and ¼ teaspoon salt. Toss together until the chicken is evenly coated. 2. In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the chicken in an even layer and cook for 5 minutes, then flip and cook for an additional 5 minutes, or until both sides are browned and the chicken is cooked through. 3. Remove the chicken from the pan and set aside. 4. In the same pan, add another tablespoon of coconut oil and the garlic. Sauté over medium heat for 1 to 2 minutes, until the garlic is golden. Add the asparagus, sprinkle with ¼ teaspoon salt, and cook for 3 minutes, until the asparagus is bright green and slightly tender. 5. Meanwhile, in a small bowl, whisk together ½ cup Florida Orange Juice, 1 tablespoon cornstarch, ¼ teaspoon salt and the chicken stock. 6. Add the chicken back to the pan with the asparagus, then pour in the Florida Orange Juice mixture. Cook over medium-low heat for 1 to 2 minutes until the stock thickens. 7. Remove the pan from heat and add the vinegar. Taste and add additional Florida Orange Juice, vinegar or salt to taste. If the sauce is too thick, add more Florida Orange Juice until desired consistency is reached. 8. Serve over rice, quinoa or as a meal on its own.   Helpful Tip: Customize this recipe by switching out the coconut oil for vegetable or nut oils based on personal dietary restrictions.