Prepare the Stir Fry Sauce: Start by mixing the sauce before any cooking begins. Combine all sauce ingredients in a small bowl and whisk until smooth and glossy. You can also shake them together in a jar with a tight lid. Do not blend — this sauce needs gentle mixing only.

Season the Chicken and Shrimp: Season the shrimp with half the salt and pepper, and season the chicken with the remaining salt and pepper. This helps both proteins cook evenly and stay juicy later in the wok.

Stir Fry the Chicken First: Heat neutral oil in a large skillet or wok over medium-high heat until hot and shimmering. Add the chicken and dried chili peppers and stir fry fast — you want quick browning on the edges while keeping the center tender. Cook 4–5 minutes, then remove and set aside.

Stir Fry the Vegetables: In the same skillet, add the onion, mushrooms, and bell pepper. Stir fry quickly on high heat until softened but still crisp and bright. This maintains fresh flavor and prevents mushy texture.

Add Shrimp and Return Chicken: Add the shrimp to the skillet and cook just until they turn pink. Then return the chicken to the pan and toss everything together so the ingredients heat evenly.

Add the Sauce Last: Re-whisk the stir fry sauce briefly (cornstarch settles fast), then pour it over the chicken, shrimp, and vegetables. Stir constantly for about 20–30 seconds. The sauce will thicken almost instantly and turn glossy. Lower the heat immediately once the sauce thickens to prevent the shrimp from overcooking.

Serve the Stir Fry: Transfer to a serving dish and serve hot over steamed rice or noodles. Top with sliced green onions for color, freshness, and restaurant-style flavor.