Begin by cutting the chicken breast into thin strips against the grain. Sprinkle baking soda over the chicken and let it sit for 15 minutes. Rinse thoroughly under running water and pat dry.

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

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken strips and stir-fry for about 2 minutes until nearly cooked through. Remove and set aside.

In the same pan, add the remaining oil and heat. Add the onion and cook for 1 minute, then toss in the bell peppers and stir-fry for an additional 2 minutes.

Add the shrimp and cooked chicken to the pan. Stir everything together and cook for another 2 minutes until the shrimp are pink and opaque.

Stir the prepared sauce into the pan and let it simmer for 1-2 minutes until thickened and glossy. Serve immediately.