If using 16 oz. shrimp or jumbo shrimp, follow same instructions, working in batches if necessary until shrimp reaches minimum internal temperature.
If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as shrimp in Steps 3 and 5, stirring occasionally in Step 3 until lightly browned, 4-6 minutes. Return to pan in Step 5 and cook until chicken reaches minimum internal temperature, 1-2 minutes.
If cooking without a protein, omit Step 3 and beginning of Step 5, removing from burner as soon as sauce comes to a boil.