Serve with a full-bodied Australian Chardonnay..
Add seasoned chicken to wok; cook, undisturbed, 1 minute.Cook, stirring and tossing constantly, until chicken is no longer pink, about 1 minute.. 3.
Swirl in 1 tablespoon oil; add asparagus, carrots, thyme, and ½ teaspoon salt.Cook, stirring contantly, 1 minute and 30 seconds.. 4.Whisk broth mixture; add to wok.
Cook, stirring and tossing constantly, until well combined, about 30 seconds.. 5.Cover and Simmer.
Cover wok with a baking sheet or wok lid.
Cook, undisturbed, until sauce comes to a boil and thickens, about 1 minute.. 6.Return browned short ribs to skillet.
Reduce heat to low, and simmer, partially covered, turning short ribs occasionally, until chile sauce thickens and short ribs are tender when pierced with a fork, 1 hour 40 minutes to 1 hour 55 minutes.Remove from heat, and let cool 15 minutes.
Scrape chile sauce into a large heatproof measuring cup.If needed, add water to equal 3 1/2 cups chile sauce; set aside..