In a medium saucepan, add the rice, salt and 3 1/2 cups of water. Bring to a boil and reduce the heat to low and simmer for 35 minutes or until all of the liquid is absorbed and the rice is cooked through. Fluff with a fork and set aside.
While the rice is cooking, heat a large skillet over high heat. Thinly slice the chicken and sprinkle with the soy sauce. Set aside. Add the oil to the skillet and then add all of the veggies to the pan and cook and stir frequently. Add in 1/2 cup water and cover with a lid. Steam the veggies for 5 minutes, then remove to a bowl.
Add the chicken to the pan and cook until no longer pink in the middle, about 7 minutes. Remove the chicken to the bowl and add the shrimp to the pan. Cook for 2 minutes until the shrimp turn pink. Add the chicken and the veggies back to the pan.
Whisk the sauce ingredients together in a small bowl and add to the pan. Stir everything together until it is all warmed through. Remove from heat and serve over the rice.