Combine the following ingredients in small mixing bowl: 1 TBS cornstarch dissolved in 2 TBS water, 1 TBS soy sauce, 1 TBS rice wine, and 1 TBS peanut oil. Set aside. Cut boneless chicken into small cubes. Place chicken in cornstarch/soy mixture and marinate 30 minutes. Wash asparagus, break off tough ends and cut into 1 1/2 inch pieces.
In separate bowl, mix 1 1/2 TBS cornstarch dissolved in 1/3 cup water, 2 TBS soy sauce, and the sesame oil. Set aside. When chicken has marinated, heat peanut oil in large frying pan. Add chicken and cook 4-6 minutes (or until chicken is springy to the touch). Remove chicken from pan. Drain all but 2 TBS oil from pan and add asparagus. Cook over medium-high heat for 1-2 minutes. Add chicken and heat through. Add remaining cornstarch/soy mixture and cook until slightly thickened. 4 servings.