Hibachi Chicken and Steak

Hibachi Chicken and Steak
For the chicken:
1 pound boneless, skinless chicken, cut it bite-sized pieces
Salt and pepper
1 tablespoon vegetable or canola oil
1 tablespoon soy sauce
1 tablespoon butter
1-2 tablespoons stir-fry or teriyaki sauce (I used a spicy apricot sauce, sort of like General Tso's)
For the steak:
1 pound sirloin, cut in bite-sized pieces
Salt, pepper, and Montreal Steak seasoning
1 tablespoon vegetable or canola oil
1 tablespoon soy sauce
1 tablespoon butter
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.  Add chicken, and sprinkle with salt and pepper. Cook until chicken is starting to brown on both sides, about 3-4 minutes.   Add 1 tablespoon soy sauce and 1 tablespoon butter. Cook until chicken is cooked through, about 2-4 minutes.  Add stir-fry or teriyaki sauce and toss chicken to coat.  Meanwhile, heat remaining oil in another skillet or wok over medium-high to high heat. (You can go a little hotter with the sirloin, because you don't have to worry about cooking it all the way through like you do the chicken.)  Add sirloin, and sprinkle with salt, pepper, and steak seasoning. Cook until sirloin starts to brown on all sides.  Stir in 1 tablespoon soy sauce and 1 tablespoon butter. If you're feeling adventurous, go ahead and toss in some mushrooms.  Cook until sirloin is cooked through to desired doneness.