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 ...
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