1. 1. Prepare the Chicken and Asparagus: Start by patting the chicken pieces dry with paper towels. This helps them brown better. Trim the tough ends off the asparagus spears, then cut the remaining tender stalks into 1-inch pieces. Set both aside.

2. 2. Whisk Together the Stir Fry Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). In a separate small bowl, combine the cornstarch and water, stirring until smooth to create a slurry. This will thicken your sauce later.

3. 3. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The chicken should no longer be pink in the center. Remove the cooked chicken from the skillet and set it aside.

4. 4. Saute the Aromatics and Asparagus: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and grated ginger and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic. Add the cut asparagus to the skillet and stir-fry for 3-4 minutes, until it’s tender-crisp and bright green. It should still have a slight bite to it.

5. 5. Combine and Thicken the Sauce: Return the cooked chicken to the skillet with the asparagus. Give the prepared stir fry sauce a quick whisk again, then pour it over the chicken and asparagus. Bring the mixture to a gentle simmer.

6. 6. Finish the Stir Fry: Stir the cornstarch slurry one more time, then slowly pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes, continuing to stir, until the sauce thickens to your desired consistency and coats the chicken and asparagus. Remove from heat immediately.