This chicken and asparagus stir fry combines tender chicken breast, crisp asparagus, and sliced carrots in a light creamy garlic and white wine sauce. Everything cooks in one skillet, and preparing the vegetables during the marinade keeps the total time at 20 minutes.
Why You'll Love This Chicken and Asparagus Stir Fry
- Lightly creamy sauce: Dry white wine, low-sodium chicken broth, and a small amount of cream create a smooth, balanced finish.
- Contrasting vegetables: Asparagus, carrots, and scallions bring different colors, textures, and flavors to every serving.
- Efficient preparation: The chicken marinates while the vegetables and sauce are prepared, so the recipe takes 20 minutes overall.
- One-skillet cooking: The chicken, vegetables, and sauce finish in the same pan, keeping cleanup manageable.
When asparagus is in season, I choose recipes that cook quickly and preserve its fresh color. This stir-fry gives me that balance in one skillet. It feels comforting, yet the carrots and asparagus keep the meal bright and vegetable-forward. For richer herb flavor, I turn to my creamy pesto chicken, but this recipe keeps asparagus central. This stir-fry remains my lighter choice whenever asparagus is available.
What I like here is the balance between savory garlic, dry white wine, and a small amount of cream. The chicken stays tender, while the asparagus and carrots retain a lightly crisp contrast. Marinating the chicken with cornstarch helps the sauce cling instead of pooling in the skillet. I use a similarly quick skillet method for my chicken paillard, though this stir fry finishes creamier. Adding the scallions and parsley last keeps the final flavor fresh.
Key Ingredients in Chicken and Asparagus Stir Fry
These four ingredient groups give the stir-fry its color, texture, and light creamy sauce.
- Chicken breasts and garlic: I slice the chicken into similar pieces so it cooks evenly, while garlic seasons it from the marinade onward.
- Asparagus, carrots, and scallions: For me, this combination provides contrasting textures, with mild scallion flavor added near the end.
- Dry white wine and chicken broth: I combine dry white wine with low-sodium broth for a savory base that stays light.
- Heavy cream and cornstarch: I use a small amount of cream for softness, while cornstarch helps the sauce coat every piece.
How to Make Chicken and Asparagus Stir Fry
Prepare the ingredients before heating the skillet because the cooking portion moves quickly. You can find the complete printable recipe with measurements below.
1. Marinate the chicken: Combine the sliced chicken with garlic, dry white wine, salt, black pepper, and cornstarch. Let it marinate for 10 minutes while preparing everything else.
2. Prep the vegetables: Prep the vegetables by slicing the carrots and scallions and cutting the asparagus into pieces.
3. Mix the sauce: Whisk chicken broth, cream, and cornstarch in a jar for a smooth sauce.
4. Cook and finish the dish: Sear chicken in extra virgin olive oil, add carrots and asparagus, then pour in the sauce. Stir, cover, cook briefly, add scallions and parsley, and finish until thickened.
Tips for Chicken and Asparagus Stir Fry
- Give the ingredients room: Use a large skillet so the chicken and vegetables can spread out instead of crowding and steaming.
- Keep the chicken pieces even: Similar-size slices cook at the same rate and reduce the chance of smaller pieces drying out.
- Watch the sauce carefully: Lower the heat if the sauce reduces too quickly or begins catching on the bottom of the skillet.
- Add the herbs last: Scallions and parsley retain more of their fresh flavor when added during the final minute.
Storage
I keep leftover chicken and asparagus stir fry in an airtight container in the refrigerator for up to 2 days. I reheat it gently on the stove with a splash of chicken broth to loosen the creamy sauce.
What to Serve with Chicken and Asparagus Stir Fry
I usually serve this stir fry with rice cooked in chicken broth because it catches the creamy sauce beautifully. Greek lemon potatoes make the dinner more substantial, while marinated tomatoes add a lighter contrast alongside the warm chicken and vegetables.
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Recipe
Chicken and Asparagus Stir Fry with Carrots
Ingredients
Chicken marinade
- 2 boneless, skinless chicken breasts - sliced
- 2 garlic cloves - minced
- 30 ml dry white wine
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
Stir fry and sauce
- 2 medium carrots - sliced
- 1 bunch of asparagus - cut into pieces
- 4 scallions - sliced
- 20 ml dry white wine
- 120 ml low-sodium chicken broth
- 3 tablespoons heavy cream
- 4 teaspoons cornstarch
- 3 tablespoons extra virgin olive oil
- Chopped parsley - for finishing
Instructions
- Place the 2 boneless, skinless chicken breasts, sliced, in a bowl with the 2 garlic cloves, minced, 30 ml dry white wine, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and 1 tablespoon cornstarch. Mix until the chicken is evenly coated, then marinate for 10 minutes while preparing the vegetables and sauce.
- Slice the 2 medium carrots, cut 1 bunch of asparagus into pieces, and slice the 4 scallions. In a separate bowl, whisk 20 ml dry white wine, 120 ml low-sodium chicken broth, 3 tablespoons heavy cream, and 4 teaspoons cornstarch until smooth.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, stirring occasionally, until lightly golden. Add the carrots and asparagus, then stir for about 1 minute to combine.
- Whisk the sauce again, pour it into the skillet, and stir to coat the chicken and vegetables. Cover and cook for 1 minute. Uncover, add the scallions and chopped parsley, and cook for about 1 minute, until the sauce thickens and the thickest pieces of chicken reach 74 °C. Serve the chicken and asparagus stir fry immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Hayley says
I made this for dinner last night and it was such a hit! The chicken came out perfectly juicy and the asparagus added that fresh crunch I love. Definitely going into my weeknight rotation.