Preheat and prep the basket: Preheat your air fryer to 380°F (193°C). Lightly spray the basket to prevent sticking.

Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sriracha (if using), and cornstarch until smooth. Set aside.

Season the chicken: Pat the chicken dry. Toss with a drizzle of oil, a pinch of salt and pepper, and half the garlic and ginger.

Season the shrimp: Pat the shrimp dry. Toss with a drizzle of oil, a pinch of salt and pepper, and the remaining garlic and ginger. Keep shrimp chilled until cooking to avoid overcooking later.

Prep the vegetables: Toss broccoli, peppers, onion, snap peas, and carrot with a teaspoon of oil and a light sprinkle of salt.

Cook the chicken: Air fry chicken in a single layer at 380°F for 8–10 minutes, shaking halfway, until cooked through and lightly browned. Transfer to a large bowl.

Cook the vegetables: Add vegetables to the basket (don’t overcrowd; work in batches if needed). Air fry at 380°F for 6–8 minutes, shaking once, until crisp-tender with a little char. Transfer to the bowl with chicken.

Cook the shrimp: Air fry shrimp at 370°F (188°C) for 4–5 minutes, shaking once, just until pink and opaque. Add to the chicken and vegetables.

Toss with sauce: Give the sauce a quick stir. Pour it over the bowl of cooked chicken, shrimp, and vegetables. Toss to coat evenly.

Finish in the air fryer (optional but recommended): Return the sauced mixture to the basket and air fry at 370°F for 2–3 minutes to thicken the sauce and lightly caramelize. Work in batches if needed.

Final touches: Drizzle with a little sesame oil, then sprinkle scallions and sesame seeds. Taste and adjust seasoning or heat.

Serve: Spoon over warm rice, cauliflower rice, or toss with noodles. Serve immediately.