Snap off and discard the ends of the asparagus, and cut the rest of the stalks diagonally into roughly 2.5cm pieces. Finely slice the ginger, garlic and roughly chop 1 spring onion. Finely slice the remaining spring onion and set it aside to be used as a final garnish, if desired.
Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.
Mix the sauce ingredients together in a separate bowl.
Build your wok clock: place your chopped asparagus at 12 o’clock, then arrange the ginger, garlic, roughly chopped spring onion, chicken bowl, and sauce bowl clockwise around your plate.
Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot.
Add the asparagus into your wok, continually stirring for 30 seconds. Then push the asparagus to one side of the wok and, in the space created, introduce a dash of vegetable oil along with the garlic, ginger and roughly chopped spring onion. Stir-fry for 30 seconds until slightly softened, then fold the asparagus back over the top and through. Stir-fry the whole mixture together for a further 2 minutes, until the asparagus is just tender and lightly coloured.
Transfer the ingredients from the wok to a bowl and set aside. Add a further 1 tablespoon of oil to the wok and return to smoking point before then adding the chicken. Push the chicken down into the wok with the back of a spoon in order to sear it on one side, then fold your chicken over to sear the other - you should see a golden brown, charred colour develop on both. Stir-fry for 3–5 minutes until cooked through and golden brown on all sides.
Return the vegetables to the wok, pour over the sauce and bring to a vigorous boil. Cook for a further 30 seconds, until the sauce is silky-smooth (we don’t like gloop!).
Transfer to a large dish, scatter over the finely sliced spring onion and serve.