In a bowl, mix soy sauce, sesame oil, ginger, black pepper, and salt. Add chicken thighs, ensuring they are well coated. Marinate for at least 30 minutes.

Prepare Shrimp

In a separate bowl, season shrimp with red pepper flakes and a pinch of salt. Set aside.

Prepare Vegetables

Slice the bell peppers and onion, and mince the garlic. Set aside.

Cooking

Cook Chicken

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add marinated chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove from skillet and set aside.

Sauté Vegetables

In the same skillet, add another tablespoon of sesame oil. Add sliced onions, bell peppers, and minced garlic. Stir-fry for about 3-5 minutes until vegetables are tender.

Cook Shrimp

Add seasoned shrimp to the skillet with the vegetables. Cook for 2-3 minutes until shrimp turns pink and is cooked through.

Combine and Thicken

Return the cooked chicken to the skillet. In a small bowl, mix cornstarch with chicken broth until smooth. Pour this mixture into the skillet to thicken the sauce, stirring constantly for about 2 minutes.

Serve

Serve the mixture over cooked rice and garnish with sliced green onions.