If you’re looking to impress your family with a delicious, yet healthy meal, look no further! This stir fry is packed with veggies but has a southwest twist to add some great flavor. John Soules Foods makes it even easier with full cooked chicken you only have to add to the pan!
Fine chop cilantro and zest limes for garnish. Set aside.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth.
Add the cabbage, carrots, poblanos, JSF Fajita Chicken, and onion to the pan. Stir-fry for one to two minutes until the cabbage begins to wilt.
Cover and cook over high heat for one minute or just until it begins to brown.
Uncover and stir-fry for another 30 seconds. The cabbage should be crisp-tender and the vegetables roasted.
Remove from heat.
Place stir-fried vegetables and chicken in bowl.
Garnish with cilantro, lime juice, and zest.
Finish it off with a drizzle of cilantro lime aioli.
Cilantro Lime Aioli
Place the egg yolks and garlic in food processor.
Turn on and add lime juice, cilantro, Dijon mustard, and water.
Next, slowly add in the oil, keeping the food processor on always.
* Make sure to add slowly! If oil is added to quickly it will break the sauce.
Add in salt and pepper.
Place and keep in refrigerator.
MAKE AHEAD You can make aioli a few days ahead. Aioli will keep up to 7 days in refrigerator.