In a 12-inch non-stick wok, heat ½ tbsp oil over medium-high heat.
Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté for 5 to 6 minutes, or until cooked thoroughly, tossing occasionally.
Place chicken on a large plate and set aside. Reduce wok to medium-heat and add remaining oil.
Asparagus
Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 5 minutes, adding in garlic and ginger during the last minute of sautéing.
In a large mixing bowl, whisk together chicken broth, orange juice, honey and flax seed* until well blended.
Pour chicken broth mixture into skillet with veggies and season with salt and pepper to taste. Bring mixture to a light boil, stirring constantly until thickened.
Combine chicken with mixture and serve.
Optional
Substitute ground flax seed for whole wheat flour, whisk together with chicken broth, orange juice and honey until well blended.
Garnish with a sprinkling of sesame seeds before serving.