Combine all the marinade ingredients in a sealable container. Add the cubed chicken and marinate in refrigerator for up to one hour.
Preheat a wok on medium heat until the rim of the pan is hot to the touch. Add the vegetable oil and allow to heat for another minute.
Drain the marinated chicken and discard the marinade. Add the chicken to the wok and stir-fry for 3 - 4 minutes.
Add the onions, mushrooms and asparagus and stir-fry for an additional 3 - 4 minutes.
Combine the cornstarch and chicken broth, making sure there are no lumps.
Add the chicken broth mixture to the wok and stir into the meat and vegetables. As the liquid heats, it will thicken creating a sauce.
Serve over cooked white rice.