Preparation / Directions:
1. Combine 2 tsp cornstarch, 2 tsp soy sauce, sherry and sesame oil in bowl, mix well. Add chicken, stir to coat well. Let stand 30 minutes. 2. Place beans in sieve, rinse under cold running water. Finely chop beans. Combine with ginger and garlic. 3. Combine 3 tsp cornstarch, 2 tsp soy sauce, chicken broth and oyster sauce in small bowl, mix well. 4. Peel onion, cut into 8 wedges. Separate wedges, set aside. 5. Heat 2 Tbsp oil in work over high heat. Add chicken mixture, stir-fry until chicken is no longer pink in center, about 3 minutes. Remove from wok, set aside. 6. Heat 1 Tbsp oil in work. Add onion and asparagus, stir-fry 30 seconds. 7. Add water, cover. Cook, stirring occasionally, until asparagus is crisp tender, about 2 minutes. Return chicken to wok. 8. Stir chicken broth mixture, add to work with bean mixture. Cook until sauce boils and thickens, stirring constantly.