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Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179
th
St. Cleveland, Ohio 44110
Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com
Chicken & Peanut Stir-Fry
Ingredients Quantity
Vegetable Oil 1 cup
Chicken Breasts (Boneless/Skinless) 5 lbs.
Garlic, minced 1 bulb
Ginger, fresh, minced 3 tbls.
Carrots, julienne 5 large
Green Pepper, julienne 8 med.
Red Pepper, julienne 8 med.
Celery, sliced on bias 1 bunch
Red Onion, julienne 4 large
Mushrooms, thin sliced 2 lbs.
Broccoli Flowerets 2 heads
Cauliflower Flowerets 2 heads
Snow Peas, strings removed 2 lbs.
Bok Choy, sliced on bias 1 bunch
Bean Sprouts 3 pints
Soy Sauce 1 pint
Peanuts 3 cups
Green Onions; sliced 1 bunch
Procedure
Cut chicken into medium sized julienne pieces, set aside. Add oil to Kettle and sauté chicken over
medium high heat until browned on all sides. Add all the vegetables except sprouts and green
onions. Cover and sauté chicken until it is fully cooked and vegetables are tender. Add bean
sprouts, peanuts, green onions and soy sauce and cook till warned through. Serve over hot cooked
rice.
Yield: 25 / 8 oz. servings
8