Pat dry the chicken tenderloins, remove the tendons, and cut into bite-sized pieces. Season with salt and pepper, then coat with cornstarch.

Peel the tough skin from the bottom half of the asparagus and cut into 3cm diagonal slices. Thinly slice the carrot and julienne the ginger.

Heat 1/2 tbsp sesame oil in a frying pan over medium heat. Add the asparagus and carrot, stir-fry until cooked, then remove from the pan.

In the same pan, add 1 tbsp sesame oil and heat over medium heat. Add the chicken and ginger, stir-frying until the ginger is fragrant and the chicken is cooked through.