If using 16 oz. shrimp, follow same instructions, working in batches if necessary.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice and season with a pinch of salt and pepper. Follow same instructions as shrimp in Steps 1 and 2, coating with cornstarch and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using diced chicken, follow same instructions as above.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. In Step 1, only toss artichokes with cornstarch. In Step 2, in a separate pan over medium heat with 1 tsp. olive oil, add salmon, skin side up, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.