Chicken and Asparagus Stir Fry with Carrots
Tender chicken, crisp asparagus, and carrots come together in one skillet. The stir fry is finished with a light creamy garlic and dry white wine sauce.
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
Use the marinating time: Prepare the vegetables and sauce while the chicken marinates. This keeps the total recipe time at 20 minutes.
Whisk before pouring: Cornstarch settles quickly, so whisk the sauce again immediately before adding it for even thickening.
Keep the final cooking brief: The short covered and uncovered cooking stages thicken the sauce while helping the asparagus and carrots retain their texture.
Check the thickest piece: An instant-read thermometer should register 74°C; color alone is not a reliable doneness test.
Nutrition
Calories: 246kcal | Carbohydrates: 9g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 683mg | Potassium: 403mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5429IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg
