Triple Delight Chinese Food Recipe

I love making this Triple Delight Chinese Food Recipe at home when I’m craving restaurant-style flavor without ordering takeout. It’s packed with tender chicken, juicy shrimp, savory beef, crisp vegetables, and a glossy brown sauce that comes together fast and tastes amazing.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 People

Course: Main Course

Cuisine: Chinese, Chinese-American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

Protein & Vegetables

½ lb Chicken breast Thinly sliced
½ lb Beef sirloin Slice against the grain
½ lb Shrimp Peeled and deveined
2 cups Broccoli florets Fresh works best
1 cup Snow peas Optional but great
½ cup Water chestnuts Sliced
1 Red bell pepper Thinly sliced
3 cloves Garlic Minced
2 tsp Fresh ginger Minced

Sauce & Cooking

3 tbsp Soy sauce Low sodium preferred
2 tbsp Oyster sauce Adds depth
1 tbsp Sesame oil For aroma
½ cup Chicken broth Helps form sauce
1 tbsp Cornstarch Thickener
2 tbsp Vegetable oil For stir-frying
— — Salt & white pepper To taste

Equipment

1 Wok or Large Skillet Best for high-heat stir-frying
1 Sharp chef’s knife Makes thin slicing easier
1 Cutting board For prepping meat and veggies
1 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 Keeps flavors balanced

Method

Step 1:

I start by whisking the soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch together in a small bowl until smooth. I make sure there are no lumps and set it aside.

Step 2:

I heat 1 tablespoon of oil in a hot wok. Once it’s very hot, I add the beef and stir-fry for about 2–3 minutes until lightly browned. I remove it and set it aside.

Step 3:

I add a little more oil and stir-fry the chicken for about 3 minutes until cooked through. Then I remove it from the wok.

Step 4:

I add the shrimp next and cook them for 1–2 minutes, just until pink. I remove them right away so they don’t overcook.

Step 5:

In the same wok, I add garlic and ginger and let them cook for about 30 seconds. Then I add the broccoli, bell pepper, snow peas, and water chestnuts and stir-fry for about 3 minutes until crisp-tender.

Step 6:

I return all the cooked proteins to the wok and toss everything together.

Step 7:

I slowly pour in the sauce while tossing. Within 1–2 minutes, the sauce thickens and coats everything beautifully.

Step 8:

I taste and adjust seasoning if needed, then serve immediately while hot.

Notes

I always prep everything before turning on the heat because stir-frying moves fast. If I don’t have a wok, a large skillet works just fine as long as I don’t overcrowd it. This dish is best served immediately, but leftovers reheat well in a hot pan.