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, giving you a colorful 30-minute dinner with plenty of vegetables.
Why You'll Love This Chicken and Asparagus Stir Fry
- Light Creamy Sauce: Chicken broth, white wine, and a small amount of cream create a smooth sauce without making the dish feel heavy.
- Plenty of Vegetables: Asparagus, carrots, and scallions bring different colors, textures, and flavors to every serving.
- Quick Skillet Cooking: The chicken marinates while you prepare the vegetables and sauce, keeping the complete recipe to 30 minutes.
- Easy One-Pan Dinner: The chicken, vegetables, and creamy sauce all come together in the same skillet.
When asparagus is in season, I like using it in recipes that cook quickly enough to preserve its color and texture. This stir fry has become one of those dinners I turn to when I want something comforting but still filled with vegetables. On evenings when I want a richer herb flavor, I make my creamy pesto chicken, while my creamy spinach chicken is another easy option when I am in the mood for plenty of sauce.
What makes this chicken and asparagus stir fry work so well is the combination of quick cooking and a lightly thickened sauce. The white wine and garlic give it a savory base, while the cream softens the flavor without covering the asparagus and carrots. Cornstarch coats the chicken during marinating and then helps the sauce cling to every piece. The quick skillet method reminds me of my chicken paillard, although this recipe has more vegetables and a creamier finish.
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 the garlic seasons it from the beginning of the marinade.
- Asparagus, Carrots, and Scallions: I like this combination because the asparagus and carrots provide contrasting textures, while the scallions add a mild onion flavor at the end.
- White Wine and Chicken Broth: The wine gives the chicken and sauce more depth, while the broth creates a light base that does not overpower the vegetables.
- Heavy Cream and Cornstarch: A small amount of cream softens the sauce, and the cornstarch helps it thicken and coat the chicken and vegetables.
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: Slice the chicken, season with garlic, white wine, salt, black pepper, and cornstarch, and let it rest for 10 minutes.
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
Use a Large Skillet: I use a skillet with enough room to spread out the chicken and vegetables so they cook evenly rather than crowding together.
Watch the Heat After Adding the Sauce: Medium heat allows the sauce to thicken gently without reducing too quickly or catching on the bottom of the skillet.
Add the Herbs at the End: Stirring in the scallions and parsley during the final minute keeps their flavor from disappearing into the creamy sauce.
Serve It Straight Away: I serve this stir fry as soon as the sauce thickens so the asparagus and carrots retain their texture.
Storage
I keep leftover chicken and asparagus stir fry in an airtight container in the refrigerator for up to 2 days. To reheat it, I warm 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
Ingredients
- 2 boneless, skinless chicken breasts - sliced
- 2 cloves garlic - minced
- 30 ml white wine
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 2 carrots - sliced
- 1 bunch asparagus - cut into pieces
- 4 scallions - sliced
- 20 ml wine
- 120 ml chicken broth
- 3 tablespoon heavy cream
- 4 teaspoon cornstarch
- 3 tablespoon extra virgin olive oil
- Chopped parsley - for finishing
Instructions
- Place the 2 boneless, skinless chicken breasts, sliced, in a bowl with the 2 cloves garlic , minced, 30 ml white wine, 1 tsp salt, ½ tsp freshly ground black pepper, and 1 tbsp cornstarch. Mix well and marinate for 10 minutes.
- While the chicken marinates, slice the 2 carrots and 4 scallions and cut the asparagus into pieces. Whisk 20 ml wine, 120 ml chicken broth, 3 tbsp heavy cream, and 4 tsp cornstarch until smooth.
- Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes, stirring occasionally, until lightly golden. Add the carrots and asparagus and stir to combine.
- Pour in the sauce, stir well, cover, and cook for 1 minute. Uncover, add the scallions and chopped parsley, and cook for 1 more minute until the sauce thickens. 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.