In a large non stick skillet add two tablespoons oil. Add asparagus and onion, cook over medium high until asparagus and onion are tender crisp, 3-4 minutes. Add garlic and cook one or two minutes. Transfer the asparagus mix into a large bowl.
Add more oil to the skillet. Add chicken to the skillet and season chicken with salt. Cook until chicken is done. Stir in chicken broth, soy sauce, and chile garlic sauce. Bring to a boil and cook a few minutes.
In a small bowl combine four tablespoons water with four tablespoons cornstarch. Stir well to combine the two. Pour the cornstarch mix into the cooked chicken. Stir in the asparagus, onion, garlic mix. Simmer a few minutes to thicken the sauce and get the asparagus warmed up.
This would be great served with rice.
In a small bowl combine chicken broth and soy sauce