Bennigan's Bamboo Chicken and Shrimp Skewers

Ingredients

Chicken

• 3 chicken skewers
• 3 shrimp skewers
• 1 cup lo mein noodles
• 1/2 cup peanut sauce.
• 1 tablespoon green onions, chopped
• 1 teaspoon black sesame seeds

Satay Marinade

• 1/2 cup fresh jalapenos
• 1/2 cup garlic
• 1/2 cup ginger, fresh minced
• 1/2 cup fresh lemon juice
• 2 1/2 cups soy sauce
• 1 1/4 cups sesame oil
• 1 1/2 cups brown sugar

Peanut Sauce

• 2/3 cup crunchy peanut butter
• 1 1/2 cups coconut milk, unsweetened
• 1/4 cup lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon fresh ginger, grated
• 4 cloves garlic, minced
• 1/4 cup chicken stock
• 1/4 cup heavy cream
• 1/2 teaspoon cayenne pepper

Instructions

Chicken

1. Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan. Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
2. Place skewers on top of noodles, garnish with green onions and black sesame seeds.

Satay Marinade

1. Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.

Peanut Sauce

1. Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.