Heat 2 tablespoon of vegetable oil in a pan.
Once hot, quickly add the shrimp. Stir-fry for 1 to 2 minutes. Remove from the pan. Set aside.
Add the remaining oil. Saute garlic and onion until the onion gets tender.
Add the chicken breast and chicken liver. Stir-fry for 3 to 4 minutes.
Add the carrots, cauliflower, snap peas, and bell peppers. Continue to stir fry for 3 minutes.
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.
Combine cornstarch and water. Mix well. Pour into the pan. Stir.
Add the shrimp, salt , and ground black pepper. Cook until the sauce thickens to your preference.
Serve with rice