If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken in Step 1.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Steps1, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Rest, 3 minutes.
If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reaches a minimum internal temperature, 2-3 minutes.