John Soules Foods’ Southwest Stir Fry
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!
- 1 small bunch cilantro
- 2 limes zested and juiced
- 1 large purple cabbage thinly sliced
- 1 large green cabbage thinly sliced
- 2 medium Carrots shredded
- 2 Poblanos thinly sliced
- 1 bag JSF Fajita Chicken
- 1 large red onion thinly sliced
- 4 jalapeños whole, roasted
- Cilantro Lime Aioli See Recipe
Cilantro Lime Aioli
- 5 egg yolks
- 2 Whole garlic
- 1 lime juiced
- 2 Tablespoon chopped cilantro
- 1 1/2 Tablespoon dijon mustard
- 1/2 Cup water
- 1 1/2 Cup Oil
- 1 teaspoon salt
- 1/2 teaspoon Black Pepper
- 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.
This recipe is courtesy of John Soules Foods.
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