Triple Delight Chinese Food Recipe

This dish has become one of my most-cooked meals at home. It feels fancy, tastes like restaurant takeout, but honestly, it’s much lighter, cheaper, and way more satisfying when I cook it myself.

Before we dive in, here’s a quick overview so you know what you’re getting into.

Hi, my name is Dipendra Kumar. I like cooking food for my family and relatives. My realtvie calls me a pro chef. I understated all recipes.

Cuisine: Chinese-American
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

What Is Triple Delight Chinese Food?

Triple Delight is a classic Chinese-American stir-fry made with three proteins, usually chicken, beef, and shrimp, cooked together with vegetables in a glossy brown sauce.

The name comes from the “triple” combination of meats, not from anything complicated or fancy.

I’ve always thought of it as comfort food with color. You get tender meat, crisp vegetables, and that rich sauce that coats everything just right without being heavy.

Is Triple Delight the Same as Happy Family?

This question comes up a lot, and I used to wonder the same thing. Triple Delight and Happy Family are very similar, and many restaurants even use the names interchangeably.

The main idea is the same: mixed proteins, vegetables, and brown sauce.

In my experience, Triple Delight usually sticks to shrimp, chicken, and beef, while Happy Family sometimes adds extra seafood like scallops or crab. Flavor-wise, though, they’re very close cousins.

Why Triple Delight Is Popular in Chinese American Restaurants

I think Triple Delight became popular because it offers a little bit of everything. You don’t have to choose just one protein, and the vegetables make it feel balanced.

It also looks impressive when served, which makes people think it’s more complicated than it actually is.

At restaurants, it’s often listed under “Chef’s Special,” and that always made me curious. Once I started making it at home, I realized why chefs love it so much. It’s flexible, fast, and full of flavor.

Ingredients

Here’s everything I use when making this dish at home. I keep it simple, practical, and easy to find.

Amount	Ingredient	Notes
½ lb	Chicken breast	Thinly sliced
½ lb	Beef sirloin	Thin slices work best
½ lb	Shrimp	Peeled and deveined
2 cups	Broccoli florets	Fresh preferred
1	Red bell pepper	Sliced
½ cup	Snow peas	Optional but great
½ cup	Water chestnuts	Adds crunch
3 cloves	Garlic	Minced
2 tsp	Fresh ginger	Minced
3 tbsp	Soy sauce	Low sodium if possible
2 tbsp	Oyster sauce	For depth
1 tbsp	Sesame oil	Adds aroma
½ cup	Chicken broth	Helps form sauce
1 tbsp	Cornstarch	Thickening
2 tbsp	Vegetable oil	For stir-frying
To taste	Salt and white pepper	Optional

Equipment You’ll Need

I don’t use anything fancy here, just reliable kitchen tools that make the job easier.

1	Wok or large deep skillet	Best for high-heat stir-frying
1	Sharp chef’s knife	For slicing meat thin and evenly
1	Cutting board	Keeps prep organized and safe
2	Mixing bowls	One for sauce, one for proteins
1	Wooden spatula or tongs	Helps toss ingredients quickly
1	Measuring cup set	For sauce accuracy
1	Measuring spoon set	Ensures balanced seasoning

How to Prepare Triple Delight at Home

Preparation is everything with stir-fries. Once cooking starts, it moves fast, so I always prep first.

Preparing the Proteins

I slice the chicken and beef thin, against the grain, so they stay tender. Shrimp gets patted dry so it sears instead of steaming. This step matters more than people think.

Preparing the Vegetables

All vegetables are washed, sliced, and ready before I turn on the heat. I keep them in one bowl so they’re easy to add quickly.

How to Cook Triple Delight Step by Step

This is where the magic happens, and I always follow these steps in order.

Step 1: Make the Sauce

In a small bowl, I whisk together soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch. I make sure there are no lumps. The sauce should look smooth and slightly thin.

Step 2: Cook the Beef

I heat one tablespoon of oil in a hot wok. Once it’s very hot, I add the beef and stir-fry for about 2 to 3 minutes until just browned. Then I remove it and set it aside.

Step 3: Cook the Chicken

I add a little more oil and stir-fry the chicken for about 3 minutes until fully cooked. I remove it and keep it with the beef.

Step 4: Cook the Shrimp

Shrimp goes in last because it cooks fast. I stir-fry it for about 1 to 2 minutes until pink, then remove it from the pan.

Step 5: Stir-Fry the Vegetables

In the same wok, I add garlic and ginger and let them sizzle briefly. Then I add broccoli, bell pepper, snow peas, and water chestnuts. I keep everything moving for about 3 minutes so the vegetables stay crisp.

Step 6: Combine Everything

I return all the proteins to the wok and give them a quick toss with the vegetables.

Step 7: Add the Sauce

I pour in the sauce while tossing constantly. Within 1 to 2 minutes, it thickens and coats everything beautifully.

Step 8: Final Taste and Serve

I taste and adjust the seasoning if needed. Then I serve it immediately, usually over steamed rice.

Sauce Variations You Can Try

Sometimes I like to change things up a little.

A Mongolian-style version adds brown sugar for sweetness.
A garlic-heavy version doubles the garlic for bold flavor.
A spicy version adds chili paste or chili oil.

That’s the beauty of this dish: it adapts easily.

Serve

At my house, steamed jasmine rice is the classic choice. Fried rice works when I want something heartier. Noodles are great too, especially lo mein style.

For a full meal, I sometimes add hot and sour soup or spring rolls on the side.

Nutrition Information

This is an estimate based on standard ingredients.

• Calories: around 320
• Protein: high, about 35g
• Fat: moderate
• Carbohydrates: balanced
• Fiber: from vegetables
• Sodium: moderate, lower if low-sodium soy sauce is used

I like that this dish feels indulgent but still balanced.

Storage and Reheating Tips

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always use a skillet or wok if I can.

It keeps the texture much better than the microwave.

Common Mistakes to Avoid

Overcrowding the pan is the biggest mistake. It causes steaming instead of stir-frying. Another mistake is using low heat.

Stir-fry needs heat; otherwise, everything turns soft and dull.

Why Homemade Triple Delight Is Better Than Takeout

Making this at home costs less, tastes fresher, and lets me control the ingredients. I can adjust salt, oil, and portion size, which makes a big difference over time.

Plus, there’s something really satisfying about serving a dish that looks like restaurant food but came straight from my kitchen.

FAQs:-

Final Thoughts

This Triple Delight recipe has earned a permanent spot in my weekly dinner rotation. I love how flexible it is, how fast it cooks, and how happy it makes everyone at the table. Once you try it at home, I honestly don’t think you’ll miss takeout much at all.

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