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