2Pat chicken dry with paper towels and season with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until just smoking. Cook the chicken until it's not longer pink inside, about 2 to 3 minutes per side.
Transfer to a plate. (Do not wash skillet.
3Add a large pinch of salt to the boiling water then add pasta and cook until just beginning to soften, about 8 minutes.
4Add the asparagus into the pot and cook until bright green and the pasta is al dente, about 4 minutes more.
NOTE: Reserve one cup of pasta water. Drain pasta and asparagus and return to the pot.
In a medium bowl, whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame seed oil and 1/2 cup of the reserved pasta water until smooth.
6Add the cooked chicken into the skillet with the pasta and asparagus, then add the peanut butter mixture and toss to combine.
7Add more of the reserved pasta water, if needed. Serve immediately!