Spicy Peanut Sauce: 3 cups white wine or chicken broth 1 cup Kikkoman Soy Sauce 1 cup creamy peanut butter 4 to 8 ounces Kikkoman Thai Style Chili Sauce 1/4 cup paprika 2 ounces grated ginger 1 teaspoon celery salt
5 pounds boneless, skinless chicken breasts 12 ripe plantains, peeled and cut into 1/2-inch-thick slices 1 cup vegetable oil 2 ounces butter 24 cups hot cooked white rice
To make 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.
Grill chicken; cut into 1/2-inch-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.
Fry plantains, turning to brown both sides; remove from pan. Remove any remaining oil and burned 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.
To serve: Plate 1 cup rice; top with 1 cup chicken mixture.