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–+ servings

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!
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Course Entrées
Servings 4 Servings

Ingredients
  

Stiry Fry

  • 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

Instructions
 

Stiry Fry

  • 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.

Notes

This recipe is courtesy of John Soules Foods.
Keyword stir fry
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