Spicy Chicken & Plantains Over Rice

Spicy Chicken & Plantains Over Rice

YIELD: 24 servings

For the spicy peanut sauce:

3 cups white wine or chicken broth
1 cup soy sauce
1 cup creamy peanut butter
4 to 8 oz. Thai style chili sauce
¼ cup paprika
2 oz. grated ginger
1 tsp. celery salt
5 lbs. boneless, skinless chicken breasts
12 ripe plantains, peeled and cut into ½” thick slices
1 cup vegetable oil
2 oz. butter
24 cu

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