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Spicy Chicken & Plantains Over Rice

Image for Spicy Chicken & Plantains Over Rice
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

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

directions

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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