If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Follow same instructions as shrimp in Steps 4 and 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using steak strips or flank steak, separate into a single layer and pat dry. Follow same instructions as shrimp in Steps 4 and 5, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.