If using diced chicken breasts, follow same instructions as diced chicken thighs.
If using steak strips or sliced pork, separate into a single layer, pat dry, coarsely chop, and season with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 5, stirring occasionally until lightly browned, 4-6 minutes, then returning to pan with sauce and stirring until pork reaches minimum internal temperature, 2-3 minutes. Rest, 3 minutes.
If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, searing until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Slice, if desired.