Chicken and Shrimp Skewers

[Melissa Burnell]

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 saut? 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 seeds.

Satay Marinade:
1/2 cup fresh jalape?os
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.

Peanut Sauce:
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.

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