Step 1

Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.

Step 2

Lightly season the chicken with salt.

Step 3

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes.

Step 4

Add the garlic and cook until golden, about 1 minute. Set aside on a dish.

Step 5

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.

Step 6

Remove and set aside and repeat with the remaining oil and chicken.

Step 7

Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.