Asparagus Chicken

Cut each chicken tender crosswise in half. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons soy sauce and sherry in large bowl; stir until smooth. Add chicken and toss to coat; set aside.

Slice carrots crosswise into 2-inch lengths. Slice carrot pieces lengthwise into thin slices; stack slices and cut lengthwise into julienne strips. Cut onion diagonally into 1/2-inch slices. Cut asparagus spears diagonally into 1-1/2-inch lengths.

Stir broth, remaining 3 teaspoons soy sauce and sesame oil into remaining 1 tablespoon cornstarch in cup until smooth. Set aside.

Heat wok over high heat about 1 minute or until hot. Drizzle 2 tablespoons vegetable oil into wok and heat 30 seconds. Add chicken; stir-fry about 4 minutes or until chicken is no longer pink in center. Remove to medium bowl. Reduce heat to medium.

Drizzle remaining 1 tablespoon vegetable oil into wok and heat 30 seconds. Add carrots to wok; stir-fry about 3 minutes or until crisp-tender. Add asparagus; stir-fry 1 minute. Stir broth mixture until smooth and add to wok. Cook until sauce boils and thickens. Stir in onion, chicken and any accumulated juices to wok; cook until heated through. Serve over rice.