Marinate the chicken breast with a pinch of baking soda for tenderizing, set aside for 10 minutes.

In a hot wok, add cabbage and canned beans. Stir-fry for 5 minutes until soft.

Pour in the broth and add the asparagus. Bring to a simmer for 5 minutes.

Push the veggies to the side and add the marinated chicken breast. Stir-fry until cooked through, about 7 minutes.

Mix everything together in the wok and cook for another 3 minutes until well combined and heated through.

Serve this dish hot on a bed of cooked rice or noodles. Garnish with sesame seeds or sliced green onions. You can store leftovers in an airtight container in the refrigerator for up to 2 days.