Print Recipe

Bennigan's Bamboo Chicken and Shrimp Skewers




  • 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


  1. Chicken: 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.
  3. Satay Marinade: Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
  4. Peanut Sauce: 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.

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