Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them. They only take minutes to cook, so cook in two batches if you do not have a large enough skillet. Wipe out skillet between batches.
Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy. Pour over chicken in serving dish and serve immediately.
1/2cupgreen onioncut into 1/2" diagonal slices, divided
Cutting against the grain, slice chicken breast into thin strips. Set aside.
In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
Cook noodles as per package directions and allow to drain in colander while proceeding.
Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
I used thick noodles for this recipe, but feel free to use your favourite size. Fresh Chinese noodles can be found in the produce section of most supermarkets.