In a wok or large frying pan, heat the oil on high heat and stir fry the chopped garlic until browned. Add the sliced chicken and continue stir frying until the chicken is cooked through (3-5 minutes).
Add the sliced onion, baby corn, asparagus and dried chili and stir fry until the veggies are softened a little.
Now add the chicken broth, oyster sauce and fish sauce and stir to combine. Stir in the cashew nuts and green onion, then remove from heat.