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.