2 tablespoons vegetable oil, divided
1/2 cup chopped onion
1 (12 ounce) package frozen mixed vegetables, thawed
1 (4 ounce) can diced green chile peppers with juice
1 (6 ounce) can diced green chile peppers, drained
1/2 cup diced celery
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1/3 cup olive oil
2 (14 ounce) cans chicken broth
1/2 cup sliced celery or cherry
salt to taste
ground black pepper to taste
Heat oil in 8-inch skillet over medium heat. Saute onion and green pepper in 2 tablespoons oil until translucent; remove from skillet with a spoon. Stir celery and lemon juice into skillet, stirring constantly. Stir steak into pork mixture, then add wine and seasoning salt. Continue to stir until beef is well blended.
Stir chicken into celery mixture, tossing several times until chicken is coated and coated. To serve add citrus flavor, lemon juice, parsley, olive oil, chicken broth, celery mixture and lemon juice mixture. Serve over cooked pasta and salad greens.