Asian Chicken and Beef Stirfry for Two

A simple, tasty Asian style Stirfry dish with a slightly spicy kick and a whole lot of flavor. Serves two but can easily be made in larger portions for a family meal.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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

Directions

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.