Marinate the chicken:

1. Cut the chicken breast in half lengthwise.
2. Slice the chicken into thin pieces.
3. Combine the sliced chicken, cornstarch, water, oil, and oyster sauce in a medium bowl and mix well until the chicken absorbs the mixture. 
4. Set the chicken aside while you prep the other ingredients.

Make the sauce:

1. Mix the shaoxing wine, oyster sauce, soy sauce, sugar, ground white pepper, sesame oil, cornstarch, and chicken stock together.
2. Stir to combine.
3. Set the sauce aside, leaving a fork in the sauce so you can stir it again later.

For the Stir Fry:

1. Rinse the asparagus and remove about 1 1/2 inches of the tough bottom ends. (If you bend a stalk, it will snap right off).
2. Cut the asparagus into 1 1/2 inch pieces.
3. Heat a large 12 inch pan over high heat for several minutes. Add 2 Tablespoons of oil and swirl the pan to coat.
4. Lay the chicken slices in the pan in one layer and let it cook undisturbed for 20 seconds and then use a pair of tongs, chopsticks, or spatula to stir fry it another 30-40 seconds until the chicken is almost cooked but still a little underdone. 
5. Add the asparagus and garlic to the pan.
6. Stir fry for 30 seconds moving the contents of the pan around constantly. Lower the heat to medium high.
7. Stir the sauce again to make sure the cornstarch hasn’t settled to the bottom of the container and add the sauce to the pan. Mix to combine. 
8. Continue stirring, letting the sauce bubble and thicken, cooking for another 1-2 minutes until the chicken is fully cooked.
9. Taste and adjust seasonings with a little salt or pepper if needed.
10. Transfer to a large plate and serve immediately.