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
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Cleveland Range, LLC. | 1333 E. 179th St. Cleveland, Ohio 44110 |
Phone: 216.481.4900 Fax: 216.481.3782 | www.clevelandrange.com |
