Drizzle a large skillet with oil. Saute chicken 3-4 minutes until browned on the outside.
Add asparagus to the pan and continue to saute 3-4 minutes until chicken is cooked through and asparagus is tender.
Whisk together the soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ginger. Pour into pan.
Once sauce begins to bubble, stir in corn starch and water mixture. Stir 1 minute until sauce thickens.
Remove from heat, garnish with sesame seeds and green onions and serve.