Ingredients

3 Chicken Skewers
3 Shrimp Skewers

Marinade:
1/2 cup fresh Jalapeños
1/2 cup Garlic
1/2 cup fresh minced Ginger
1/2 cup freshly squeezed 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 unsweetened Coconut Milk
1/4 cup Lemon Juice
2 tablespoons Soy Sauce
2 tablespoons Brown Sugar
1 teaspoon grated fresh Ginger
4 cloves minced Garlic
1/2 teaspoon Cayenne Pepper
1/4 cup Chicken Stock
1/4 cup Heavy Cream
1 cup Lo Mein Noodles

Directions

Combine all the ingredients for the marinade in a bowl and blend.

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.

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 1/2 cup peanut sauce.

Reserve remainder for dipping.

Place the skewers on top of noodles and serve.

Similar Posts:

• CopyCat Bennigan’s Strawberry Cheesecake
• CopyCat Bennigan’s Linguini Diablo
• CopyCat Bennigan’s Beer Cheese Soup
• CopyCat Bennigan’s Honey Mustard Salad Dressing
• CopyCat Bennigan’s Potato Soup (Restaurant Version)