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.
Yield: 24 servings