Step 1

Heat 2 tablespoon of vegetable oil in a pan.

Step 2

Once hot, quickly add the shrimp. Stir-fry for 1 to 2 minutes. Remove from the pan. Set aside.

Step 3

Add the remaining oil. Saute garlic and onion until the onion gets tender.

Step 4

Add the chicken breast and chicken liver. Stir-fry for 3 to 4 minutes.

Step 5

Add the carrots, cauliflower, snap peas, and bell peppers. Continue to stir fry for 3 minutes.

Step 6

Pour the chicken broth. Let boil. Set the heat to low. Cover the pan and continue to cook in low heat for 10 to 12 minutes.

Step 7

Combine cornstarch and water. Mix well. Pour into the pan. Stir.

Step 8

Add the shrimp, salt , and ground black pepper. Cook until the sauce thickens to your preference.

Step 9

Serve with rice