In a small mixing bowl, combine the oyster sauce, chicken broth, dry sherry, cornstarch, light brown sugar, sesame oil, and minced garlic. Whisk thoroughly until the mixture is smooth and well-blended.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and allow it to heat until shimmering. Introduce the asparagus, season with ½ teaspoon of kosher salt, and cook while stirring intermittently until it becomes lightly browned and tender-crisp, approximately 4 minutes. Transfer the asparagus to a large plate.

In the same skillet, heat the remaining tablespoon of vegetable oil until shimmering. Add the cubed chicken and cook, stirring halfway through, until the pieces are golden and fully cooked, about 5 to 6 minutes.

Pour the prepared sauce mixture into the skillet with the chicken and bring it to a simmer. Cook for 30 seconds to 1 minute, allowing the sauce to thicken slightly. Return the asparagus to the skillet and toss everything together to coat evenly in the sauce. Adjust the seasoning with additional salt if necessary.