Asian Chicken And Beef Stirfry For Two

• 2 cups uncooked rice, of your choice I used whole grain brown
• 1 cup broccoli floret
• 1/2 cup baby carrots
• 1/2 cup cooked chicken, cubed
• 1/2 cup cooked steak, cubed
• 1 cup canola oil
• 1/2 cup soy sauce
• 1/4 teaspoon ground ginger
• 2 tablespoons honey
• 1 pinch salt (to taste)
• 1 pinch black pepper (to taste)
• 1/4 teaspoon garlic salt
• 1 pinch crushed red pepper flakes (to taste)
• 1/4 teaspoon italian seasoning

1. Heat large skillet on stovetop over medium high heat.
2. Add soy sauce and canola oil to skillet and bring to a boil.
3. Add chicken, steak, carrots, and broccoli.
4. Reduce heat to medium.
5. Stir in all other ingredients except rice.
6. Cook for roughly 15 minutes or until vegetables are tender, stirring occasionally.
7. Remove from heat.
8. Cook rice according to packet or box.
9. Divide rice evenly between two bowls.
10. Spoon Stirfry vegetables and meat from the skillet and divide evenly between the two bowls, leaving the soy sauce and oil liquid.
11. Serve warm and enjoy.

rice, broccoli floret, baby carrots, chicken, canola oil, soy sauce, ground ginger, honey, salt, black pepper, garlic salt, red pepper, italian seasoning

Taken from www.food.com/recipe/asian-chicken-and-beef-stirfry-for-two-522796 (may not work)