Southwest Stir Fry

Protein Type



  • 1 Small Bunch of Cilantro
  • 2 Limes, Zested and Juiced
  • 1 Large Purple Cabbage, Thinly Sliced 
  • 1 Large Green Cabbage, Thinly Sliced
  • 2 Medium Carrots
  • 2 Poblanos, Thinly Sliced
  • 1 Lb Chicken Breast Strips for Fajitas
  • 1 Large Red Onion, Thinly Sliced
  • 4 Jalapeños, Whole, Roasted
  • Cilantro Lime Aioli, See Recipe 

Cilantro Lime Aioli

  • Makes 1½ Cups, approx. 8 Servings
  • 5 Egg Yolks 
  • 2 Whole Garlic
  • 1 Lime, Juiced
  • 2 Tbsp Chopped Cilantro
  • 1½ Tbsp Dijon Mustard
  • ½ Cup Water
  • 1½ Cup Oil
  • 1 tsp Salt
  • ½ Tsp Black Pepper

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 too quickly, it will break the sauce. Season with salt and pepper. Place and keep in refrigerator. Aioli will keep up to 7 days in refrigerator.

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Fine chop cilantro and zest limes for garnish. Set it aside.

Add the cabbage, carrots, poblanos, Chicken Breast, 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.

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