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Ingredients:
Cilantro Lime Aioli – Makes 1½ Cups, approx. 8 Servings
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.
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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