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Stir-fries are one of my favorite ways to get a healthy dinner on the table fast.
You get a great combination of flavor, texture and nutrition — and the whole thing comes together in minutes once you get started.
The only real trick is to be prepared. Have everything chopped, measured and ready to go, because once the cooking starts, it moves quickly.
This chicken and asparagus stir-fry is a perfect example. It’s light, flavorful and ready in about 10 minutes — ideal for busy nights when you want something simple but satisfying.
Table of Contents
Why I Love This Chicken Asparagus Stir-Fry
• Quick, start-to-finish dinner in minutes
• Light but still satisfying
• Simple, clean ingredients
• Great for meal prep or leftovers
• Easy to customize with whatever vegetables you have
Ingredients & Substitutions
- Fresh Lime Juice – Adds brightness and balances the savory flavors. Lemon juice can be substituted.
- Fish Sauce – Provides depth and umami. If you don’t have it, a little extra soy sauce can work.
- Arrowroot Powder (or Cornstarch) – Used to thicken the sauce. Both work equally well.
- Reduced-Sodium Soy Sauce – Adds savory flavor while keeping sodium in check. Tamari or coconut aminos can be used.
- Low-Sodium Chicken Broth – Creates the base of the sauce.
- Boneless, Skinless Chicken Breast – Lean protein that cooks quickly. Chicken thighs can be used for more flavor.
- Asparagus – Fresh and crisp. Snap off the woody ends and cut into bite-sized pieces.
- Fresh Ginger & Garlic – Adds bold flavor and freshness. Pre-minced versions can be used in a pinch.
Calories and WW Points
According to my calculations, each serving has about 165 calories and 0 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
How to Make Chicken and Asparagus Stir-Fry
- In a small bowl (affiliate link), whisk together lime juice, fish sauce, arrowroot, soy sauce and broth.
- Mince or mash the ginger and garlic into a paste.
- Spray a large skillet (affiliate link) with nonstick spray and heat over medium-high.
- Add chicken and cook until lightly browned on all sides. Remove and set aside.
- Add ginger and garlic to the skillet and cook for about 1–2 minutes.
- Add asparagus and cook, stirring frequently, for about 4–5 minutes.
- Return chicken to the pan, stir in sauce and cook until chicken is cooked through and sauce thickens.
Serve immediately.
Recipe Notes
I used to peel asparagus, but now I simply trim off the tough ends and cut the rest into pieces — much faster and just as good.
For a more “restaurant-style” look, cut the asparagus on a diagonal.
You can easily add other vegetables like bell peppers, mushrooms or green onions.
Serving Suggestions
- Serve over white or brown rice for a classic pairing.
- For a lower-carb option, try cauliflower rice or spaghetti squash.
- It’s also great with rice noodles or alongside a simple Asian-style salad.
Leftovers
This reheats well for lunch the next day. Cover and microwave (affiliate link) for 30–45 seconds, or until warmed through.
If you’ve made this Low Fat Chicken Stir-Fry with Asparagus, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Healthy Chicken and Asparagus Stir-Fry (Quick & WW-Friendly)
Equipment
Ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 2 teaspoons arrowroot powder (or cornstarch)
- 2 tablespoons reduced-sodium soy sauce (gluten-free if necessary)
- 1/4 cup low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound asparagus spears, trimmed and cut into 2-inch pieces
- 2 tablespoons roughly chopped fresh ginger
- 3 garlic cloves
Instructions
- In a small bowl (affiliate link), mix together the lime juice, fish sauce, arrowroot, soy sauce and broth.
- Process the ginger and garlic to a paste in a food processor (affiliate link), or by hand.
- Spray a large skillet (affiliate link) with nonstick spray and set over medium heat. When hot, add the chicken pieces and cook until all sides turn a light white color.
- Remove chicken to a plate and add the ginger-garlic paste to skillet. Cook for 2 minutes.
- Add asparagus to skillet and continue to cook, stirring frequently, for 5 minutes.
- Stir in the lime juice mixture, add the chicken and cook for another 5 minutes, or until the chicken is cooked through and the asparagus is crisp yet tender.
- Serve immediately.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Welcome additions and variations to this stir-fry include sliced red bell peppers, chopped mushrooms and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Healthy Stir-Fry Recipes
- Easy Shrimp Stir-Fry for Two – A quick, light seafood stir-fry perfect for a simple weeknight dinner.
- Ham and Vegetable Fried Rice – A lighter take on classic fried rice using simple ingredients.
- WW Friendly Beef and Broccoli – A takeout favorite made lighter at home.
- Ground Pork Stir-Fry with Green Beans – A flavorful, budget-friendly stir-fry with bold seasoning.
More 0 Point WW Recipes
This is a very good recipe. I made it as written, using cornstarch as I don’t have any arrowroot powder. Full of taste, well-balanced, and not even a little bit too sour. I served it over basmati rice ‘cuz that’s what we like. Thanks!
Hi Jeff, Thanks for taking the time to leave such a thoughtful and helpful review! ~Martha
I’m sorry, but I did not care for this recipe at all! It just tasted sour to me. I couldn’t even eat it. We threw it away. I don’t know, maybe some ingredient was bad, or ??? It was awful to us. I hate to waste food, but just couldn’t eat it! Odd, since I have loved all the other recipes I have tried on your website.
Hi Jackie, sorry this didn’t work for you. Everyone’s tastebuds are so different. I too hate to waste food. Instead of throwing it away, I wonder if it might have been possible to counter the “sour” flavor with a little something sweet like honey, maple syrup, or sweetener. ~ Martha
Hi Jackie. Did you use bottled lime juice? I just made this as written and we loved it. I love both bottled lime and lemon juice and I use them all the time. But bottled lime juice comes off even worse in a recipe like this than the lemon juice does.