Kettle Cookbook

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

Cleveland Range, LLC.

1333 E. 179th St. Cleveland, Ohio 44110

Phone: 216.481.4900 Fax: 216.481.3782

www.clevelandrange.com

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Cleveland Range Steam Jacketed Kettle manual Chicken & Peanut Stir-Fry

Steam Jacketed Kettle specifications

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