1Heat a large wok or frying pan over high heat. Add the vegetable oil, swirling the wok to coat. Sprinkle chicken with cornstarch, mixing to distribute evenly, then add to hot oil. Cook, stirring as little as needed for even browning, until meat is browned, 7 to 10 minutes. Transfer to a plate.
2Add the sesame oil to the wok, followed by the ginger, chiles, and asparagus. Cook until fragrant, about 3 minutes. Stir in soy sauce, sugar, and broth. Cook until mixture comes to a simmer, about 4 minutes. Return chicken to wok, stirring once just to combine, and let sauce thicken slightly. Serve with steamed rice.