1/2 cup soy sauce
1/2 pound sirloin tail, cut in 1/4 inch cubes
1 teaspoon vegetable oil
8 skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 cup water
Remove chicken from marinade, place in Dutch oven, turning occasionally, until no longer pink and juices run clear.
Saute chicken over medium heat, turning, until well coated. Stir in soy sauce and oil mixture, continue to heat until just simmering.
Add chicken pieces and oil. Reduce heat to low, and cook, stirring occasionally, until evenly coated.
Return chicken pieces to pan, brush with sirloin broth and sprinkle with remaining soy sauce and oil mixture. Turn chicken over, cover, and cook for about 2 minutes on one side, occasionally brushing with marinade mixture. Transfer chicken into a large dish and spoon about 1 cup of sauce mixture into each dish.
Add chicken breasts one at a time. Season with remaining soy sauce and oil mixture. Top with shrimp and broccoli and serve at once.
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