Slice the chicken breast into thin strips, approximately 1/4 inch thick. In a bowl, coat the chicken with baking soda and let it sit for about 15 minutes to tenderize. Rinse thoroughly under cold running water.

Combine the Chinese rice wine, soy sauce, oyster sauce, crushed garlic, sugar, black pepper, chicken broth, and cornflour in a medium jug. Whisk until smooth and set aside.

Heat a tablespoon of neutral oil in a large pan over medium-high heat. Add the chicken strips and stir-fry for about 2 minutes until they begin to brown. Remove the chicken and set aside.

In the same pan, add more oil if needed and toss in the onion. Sauté for 1 minute, then add the red and yellow bell peppers and continue cooking for another 2 minutes until crisp-tender.

Return the chicken to the pan along with the shrimp. Stir to combine and cook for an additional 2 minutes until shrimp is pink and cooked through.

Pour the prepared sauce into the pan and stir to coat everything. Let it simmer for 1-2 minutes until the sauce thickens slightly.

Serve hot over jasmine rice or egg noodles.