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 cups hot cooked white rice
1.For spicy peanut sauce: In saucepan, combine ingredients over medium heat, whisking occasionally. Heat 1 to 2 minutes or until peanut butter is melted. Remove from heat; set aside.
2.Grill chicken; cut into ½” thick slices. Add to sauce, stirring to coat. Cover and refrigerate 1 hour. In large rondo, heat oil and butter over high heat until hot.
3.Fry plantains, turning to brown both sides; remove from pan. Remove any remaining oil and browned bits from rondo; add chicken with sauce and plantains. Heat through. Transfer to hotel pan. Cover and hold at 150°F in a food warmer until service.
4.To serve: plate 1 cup rice; top with chicken mixture.
Photo and recipe: Kikkoman
