Let's cook.
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Toss to coat and let marinate for at least 10 minutes.
In a small bowl, whisk together 1/4 cup soy sauce, mirin, and brown sugar for the stir-fry sauce. Set aside.
Heat 1/2 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
Add the remaining 1/2 tablespoon of sesame oil to the skillet. Add the asparagus and stir-fry for 3-5 minutes, until tender-crisp.
Add the minced garlic and grated ginger to the skillet with the asparagus. Stir-fry for 30 seconds until fragrant.
Return the cooked chicken to the skillet. Pour the prepared stir-fry sauce over the chicken and asparagus. Toss everything together and cook for 1-2 minutes, until the sauce thickens slightly and coats the ingredients.
Serve immediately, optionally over steamed rice.
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