Chicken and Shrimp Skewers
2 chicken skewers*
2 shrimp skewers (threaded with 4 large, or 6 medium shrimp)
1 cup lo mein noodles
1/2 cup peanut sauce.
1 tbsp. green onions, chopped
1 tsp. black sesame seeds
*Thinly slice a chicken breast (about 1/4-in. thick), and thread onto skewer and
put into marinade.
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.
Place skewers on top of noodles, garnish with green onions and black sesame
1/2 cup fresh jalapeños
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
Measure and combine all ingredients in a blender and cover. Blend for 1 minute.
Place in appropriate size container. Cover and refrigerate.
2/3 cup crunchy peanut butter
1-1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tbsp. soy sauce
2 tbsp. brown sugar
1 tsp. fresh ginger, grated
4 cloves garlic, minced
1/4 cup chicken stock
1/4 cup heavy cream
1/2 tsp. cayenne pepper
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 3 to 4 times. Add chicken stock and
heavy cream to blend. Blend for 1 minute or until smooth and creamy.