If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until browned and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using diced chicken breasts or diced chicken thighs, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.