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Marinade the chicken: In the bottom of a bowl, add the egg white, water, soy sauce, sesame oil, cornstrach, salt, and pepper. Add the chicken breast and place the bowl in the refrigerator for 20-30 minutes.
In a small bowl. Combine the chicken broth, soy sauce, oyster sauce, sesame oil, rice vinegar, honey, pepper, and cornstarch. Mix well.
Heat up a large wok (or nonstick pan) over medium high heat with the olive oil. Add the chicken in a single layer and cook for 1-2 minutes per side until it is golden brown and just cooked through. Remove and set aside.
Add an extra drizzle of oil if needed. Add the asparagus and cook for 2-3 minutes, stirring often, until is lightly browned and tender crisp. It shouldn’t be very soft. Add the garlic, ginger, and green onions. Cook for 1-2 minutes until nice and fragrant.
Add the chicken to the pan along with the sauce. Cook for 1-2 minutes until the sauce thickens. Serve.