Bennigan's Bamboo Chicken and Shrimp Skewers
3 chicken skewers
3 shrimp skewers
½ cup fresh jalapeños
½ cup garlic
½ cup fresh minced ginger
½ cup fresh lemon juice
2½ cups soy sauce
1¼ cups sesame oil
1½ cups brown sugar
2/3 cup crunchy peanut butter
1½ cups unsweetened coconut milk
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon grated fresh ginger 4 cloves minced garlic
½ teaspoon cayenne pepper
¼ cup chicken stock
¼ cup heavy cream
1 cup lo mein noodles
Combine all the ingredients for the marinade in a bowl. Place the skewers in a long shallow dish. Pour the marinade over the skewers and refrigerate 2–4 hours.
Remove the skewers from the marinade and place onto a well-oiled section of the grill or large sauté pan.
Cook the chicken and shrimp for 3–4 minutes, until done.
To make the peanut sauce, in a saucepan over medium heat, combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic, and cayenne. Cook for about 5 minutes until consistency of heavy cream, stirring frequently.
Transfer to a blender and pulse briefly 3–4 times. Add the chicken stock and heavy cream. Blend for 1 minute, or until it is smooth and creamy.
Toss the cooked lo mein noodles with ½ cup peanut sauce.
Place the skewers on top of noodles.