Step 1

Drizzle a large skillet with oil. Saute chicken 3-4 minutes until browned on the outside.

Step 2

Add asparagus and mushrooms to the pan and continue to saute 3-4 minutes until chicken is cooked through and asparagus and mushrooms are tender.

Step 3

Whisk together the soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ginger. Pour into pan.

Step 4

Once sauce begins to bubble, stir in corn starch and water mixture. Stir 1 minute until sauce thickens.

Step 5

Remove from heat, garnish with sesame seeds and green onions and serve.