1
To prepare the marinade, in a zip-close plastic bag, combine the broth, ginger,soy sauce, Worcestershire suace, brown sugar, cornstarch, and sesame oil; add teh chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2)Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes. Transfer to a small bowl.
3
In the same skillet, heat the peanut oil. Stir-fry the garlic, and red pepper 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes. Add the chicken; stir-fry until the chicken is cooked through,, 6-8 minutes. Serve, sprinkled with the sesame seeds.