Triple Delight is one of those Chinese restaurant classics that hits every craving in one dish—tender beef, juicy shrimp, and savory chicken all tossed with crisp vegetables in a rich, flavorful sauce. It’s hearty, colorful, and full of texture. The first time I made it at home, I couldn’t believe how simple it was to recreate that restaurant-style flavor in under 30 minutes. The secret lies in the sauce: a perfect balance of soy, garlic, and a touch of sweetness that ties everything together.
Now, Triple Delight has become one of my favorite weeknight dinners. It’s satisfying without being heavy, packed with protein, and loaded with fresh vegetables. My family loves it because every bite tastes a little different—shrimp one minute, a juicy piece of chicken the next. It’s a complete meal in one pan, and it’s way better (and fresher) than takeout.
Why You’ll Love This Recipe
This homemade Triple Delight recipe gives you all the flavor of your favorite Chinese restaurant dish without the extra oil or sodium. The combination of beef, chicken, and shrimp makes it hearty, while the vegetables add crunch and freshness.
You’ll love it because it’s quick to make, incredibly flexible, and perfect for family dinners or meal prep. You can adjust the heat, swap out vegetables, or even make it gluten-free with a simple tweak to the sauce. It’s a one-pan wonder that’s as fun to cook as it is to eat.
What You’ll Need
For the Protein:
- ½ pound boneless chicken breast, thinly sliced
- ½ pound beef sirloin, thinly sliced
- ½ pound medium shrimp, peeled and deveined
For the Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon sesame oil
For the Vegetables:
- 1 cup broccoli florets
- ½ red bell pepper, sliced
- ½ cup snow peas
- 1 small carrot, thinly sliced
- ½ cup mushrooms, sliced
- ½ small onion, thinly sliced
- 2 cloves garlic, minced
For the Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Cooking:
- 2 tablespoons vegetable oil (divided)
Pro Tips
- Slice everything thinly. It helps the meat cook quickly and stay tender.
- Don’t overcook the shrimp. They only need a couple of minutes until pink and curled.
- Cook in batches. Stir-frying small amounts at a time keeps everything crisp.
- Velvet your meat. The cornstarch marinade keeps the chicken and beef juicy.
- Use a wok if you can. High heat and fast cooking bring out that authentic stir-fry flavor.
Tools You’ll Need
- Wok or large skillet
- Mixing bowls
- Tongs or wooden spoon
- Measuring spoons and cups
- Small whisk (for the sauce)
Substitutions and Variations
- Protein: Substitute pork, scallops, or tofu for any of the meats.
- Vegetables: Add zucchini, baby corn, or water chestnuts for extra crunch.
- Spicy version: Stir in chili paste, sriracha, or red pepper flakes.
- Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce.
- Low-sodium: Replace regular soy sauce with low-sodium and reduce the oyster sauce slightly.
Make Ahead Tips
You can prep all the ingredients—slice the meats, chop the vegetables, and whisk the sauce—up to 24 hours in advance. Keep everything refrigerated until ready to cook. The stir-fry itself takes less than 15 minutes, so it’s great for busy nights.
Cooked leftovers also reheat beautifully; just store them in an airtight container for up to 3 days and reheat in a skillet or microwave.
Instructions
Step 1: Marinate the Meat
In a medium bowl, combine soy sauce, cornstarch, rice wine, and sesame oil. Add the chicken and beef slices, tossing to coat. Let marinate for 15–20 minutes while you prep the vegetables and sauce.
Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, chicken broth, oyster sauce, hoisin sauce, sugar, and rice vinegar. Set aside.
Step 3: Cook the Shrimp
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
Step 4: Stir-Fry the Meats
In the same wok, add another tablespoon of oil. Add the marinated chicken and beef in batches. Stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside with the shrimp.
Step 5: Cook the Vegetables
Add the garlic and onions to the wok and stir-fry for 30 seconds until fragrant. Add broccoli, carrots, mushrooms, and bell peppers. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
Step 6: Add the Sauce and Combine
Return the cooked meats and shrimp to the wok. Pour the sauce over everything and toss to combine. Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats all ingredients.
Step 7: Serve
Serve immediately over steamed jasmine rice or noodles. Garnish with sliced green onions or sesame seeds if desired.
Serving Suggestions
- Serve over white rice, fried rice, or lo mein noodles.
- Pair with egg rolls or potstickers for a full meal.
- Add a side of hot and sour soup for a restaurant-style combo.
- Garnish with chopped scallions or a drizzle of sesame oil for extra flavor.
- Serve with a wedge of lime for a bright, fresh touch.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce.
You can also freeze the cooked stir-fry for up to 2 months—just thaw overnight in the fridge and reheat before serving.
Nutrition and Benefits
- High in protein: A mix of chicken, beef, and shrimp keeps it satisfying.
- Loaded with veggies: Full of fiber, vitamins, and antioxidants.
- Customizable: Adjust the sauce or ingredients to fit your diet.
- Quick and balanced: A complete meal ready in under 30 minutes.
Recipe FAQ
1. What is “Triple Delight”?
Triple Delight is a popular Chinese-American stir-fry that combines three proteins—usually chicken, beef, and shrimp—with vegetables in a savory brown sauce.
2. Can I make it spicy?
Yes, add chili paste, sriracha, or crushed red pepper flakes to the sauce for extra heat.
3. Do I have to use all three proteins?
No, you can use just one or two—like chicken and shrimp—or replace one with tofu.
4. What kind of beef works best?
Thinly sliced sirloin, flank steak, or even ribeye works beautifully because they cook quickly and stay tender.
5. Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to prevent excess water.
6. How do I keep the sauce from getting too salty?
Use low-sodium soy sauce and taste as you go. The oyster and hoisin sauces also add salt, so you can adjust accordingly.
7. What’s the best way to thicken the sauce?
Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in at the end while simmering until it reaches your desired thickness.
A Stir-Fry Worth Savoring
This Triple Delight Chinese Food Recipe brings together everything you love about your favorite takeout dish—tender meat, juicy shrimp, crisp vegetables, and a silky, flavorful sauce. It’s quick, colorful, and full of balanced, savory flavors that taste like they came straight from a wok in your favorite restaurant.
Once you try making it at home, you’ll realize how easy it is to recreate that authentic takeout experience—fresh, fast, and unbelievably delicious.
