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If you’ve ever tried “Happy Family” at your favorite Chinese restaurant, you know why this dish absolutely lives up to its name. It’s seriously a plate full of so many goodies—juicy shrimp, tender pieces of beef and chicken, crisp-tender vegetables, all coated in that glossy, savory sauce. Honestly, it’s my go-to when I want takeout at home (without waiting for delivery!).
I still remember the first time my youngest called it the “everything stir fry.” She was six, and that description stuck. I’ll admit: I may have added a few extra veggies to sneak in a little more goodness (mom-win moment). This Happy Family Stir Fry isn’t just easy and delicious. It’s perfect for busy nights, family dinners, or when you want to feel a little fancy without the fuss.
Why You’ll Love This
- Craveable takeout-style flavor, right at home (in about 30 minutes—yes, really!)
- Protein-packed with shrimp, chicken, and beef—plus you can toss in tofu or scallops
- Veggie-loaded and colorful (those mixed vegetables are such a happy crowd)
- Sweet-salty, glossy soy sauce gravy that coats everything
- Easy recipe for weeknights, but special enough for Sunday dinner
- Kids love it (and hey, it makes amazing leftovers!)
- Asian-inspired dish that lets you use what you’ve got—swap, mix, and make it yours
Ingredient Notes
Let’s talk about the best part—this recipe is super forgiving. Don’t stress if you’re missing one protein or want to mix up the veggies. The focus really is on that happy combination.
- Shrimp: Make sure they’re peeled and deveined. I usually go for medium size, so they cook up quick but still feel plump.
- Chicken: Boneless, skinless breast or thigh, thinly sliced. Thigh is a touch juicier, but breast is always handy from the freezer.
- Beef: Flank steak or sirloin work great. Go thin with the slices—think quick-cooking!
- Mixed Vegetables: Broccoli, snow peas, bell peppers, carrots, water chestnuts, baby corn… raid the fridge or freezer. Fresh and frozen both work.
- White Onion & Garlic: Adds that signature base flavor (don’t skip these if you can help it!).
- Soy Sauce: The sauce star! Low sodium is my go-to, but whatever’s in your pantry is just fine.
- Oyster Sauce: Boosts that authentic, umami flavor. Hoisin works in a pinch.
- Shaoxing Wine: Optional but adds depth. Substitute dry sherry or just leave it out if the kids are picky.
- Cornstarch: Both for marinating the protein and thickening the sauce.
- Chicken Broth: Keeps things saucy (a little water if you’re in a pinch!).
- Sesame Oil: Just a dash gives the final stir fry a nutty aroma.
- Cooking Oil: Use a neutral oil, like canola or vegetable, to prevent burning in your hot wok.
- Optional flavor boosters: A hit of fresh ginger, a dash of white pepper, or a sprinkle of red chili flakes if you’re feeling fancy.
Tip: Prepping everything before you start is a HUGE help. Stir frying goes fast—don’t get caught chasing chopped carrots across the counter!
Step-By-Step Directions
This Happy Family Stir Fry is Wok Cooking at its easiest. If you don’t have a wok, a big nonstick skillet works just fine. Just make sure you let it get hot—you want that quick sear!
1. Prep Your Proteins:
Slice chicken and beef thinly (across the grain for the beef), peel those shrimp, pat everything dry. In three small bowls, toss each protein with a splash of soy sauce and cornstarch (this keeps them juicy and helps that gorgeous sauce cling!). Set aside while you prep veggies.
2. Chop Your Veggies:
Cut broccoli into florets, slice carrots and bell peppers, trim snow peas, mince garlic and onion. Keep everything bite-size—this is a stir fry, not a steampunk sculpture. If using frozen veggies, thaw and pat dry just a bit.
3. Make the Stir Fry Sauce:
In a bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, a drizzle of sesame oil, and Shaoxing wine (if using). Taste and adjust—it should be a bit saltier than you’d sip straight. You want it to really flavor everything. Set aside and keep those whisk muscles warm.
4. Sear the Proteins:
Add oil to your hot wok (over medium-high or high heat). Stir fry beef first—just until browned and barely cooked through, about 2-3 minutes. Scoop out and set aside. Repeat with chicken, then shrimp. (Don’t overcrowd! Two batches if you need.) Set all the protein aside in one bowl—don’t worry, they’ll meet again soon.
5. Veggie Time:
Add a splash of oil if you need to. Stir fry onion and garlic for 30 seconds, then toss in all your veggies. Stir fry 2-3 minutes until crisp-tender—don’t go mushy, unless that’s your thing. They should still look perky (and happy!).
6. Bring Everyone Together:
Add cooked proteins (happy reunion!), give everything a toss, then pour in the sauce. Stir constantly until sauce is glossy, thick, and clings lovingly to every morsel—about 1-2 minutes. Taste and adjust: a dash more soy sauce or a drizzle of honey if your family likes it sweeter.
7. Serve It Up:
Spoon over steamed white rice, brown rice, or your fave noodles. A sprinkle of sesame seeds, green onions, or just a big family spoon straight from the wok—no judgment.
Variations & Flavor Twists
- Tofu Happy Family: Swap out any protein with cubed extra firm tofu—press and brown it for the best “chewy” bits.
- Add Scallops: If you’re feeling extra luxe. Just a minute or two in the hot wok!
- Spicy Kick: Add red chili flakes or a drizzle of sriracha for those heat seekers in the house.
- Veggie Swap: Cauliflower, mushrooms, zucchini, snap peas, or whatever’s rolling around in the crisper will all work.
- Gluten-Free: Use tamari instead of soy sauce. Double-check your oyster or hoisin sauce for wheat.
- Sauce Boost: Stir in a spoonful of black bean sauce or a dab of Chinese hot mustard for a stronger restaurant-style punch.
- No wine? No problem: Skip the Shaoxing or swap in apple juice for a little extra sweetness if you’re cooking for kid palettes.
Storage & Reheating Tips
This stir fry is just as good (if not better!) the next day, after all those flavors have cozied up overnight. Store leftovers in an airtight container for up to 3 days in the fridge. When you reheat, a quick sauté in the pan with a splash of water or broth works wonders—refreshes the sauce and keeps things from drying out. The microwave works too, but watch to avoid rubbery shrimp (I usually zap in short bursts, stirring in between—patience, but worth it!).
Pro tip: The sauce thickens more in the fridge, so add that splash of liquid when you warm it up. And if you have extra rice, just combine and make it a lazy “fried rice” for lunch. Waste not, want not, right?
Let’s Make Dinner Happy!
Seriously, nothing brings my family to the table faster than this Happy Family Stir Fry. It’s one of those protein-packed, full-of-flavor dishes that feels a little bit special but comes together with the stuff you already have. I swear, it puts everyone in a good mood (and helps me sneak in those veggies without a single complaint).
If you give this recipe a try, I’d love to hear about it! Let me know what veggies you used or if you tweaked the sauce to suit your tribe. Drop a comment with your family’s favorite version—or just to say hi. After all, it’s good food and good company that make life (and dinner) happy!
Happy Family Stir Fry
Ingredients
- Shrimp peeled and deveined
- Chicken boneless, skinless breast or thigh
- Beef flank steak or sirloin
- Mixed Vegetables broccoli, snow peas, bell peppers, carrots, water chestnuts, baby corn
- White Onion & Garlic
- Soy Sauce
- Oyster Sauce
- Shaoxing Wine
- Cornstarch
- Chicken Broth
- Sesame Oil
- Cooking Oil
- Optional flavor boosters: Fresh Ginger, White Pepper, Red Chili Flakes
Instructions
- Slice chicken and beef thinly, peel shrimp. Marinate each protein with soy sauce and cornstarch. Set aside.
- Cut vegetables into bite-size pieces. If using frozen veggies, thaw and pat dry.
- Whisk together soy sauce, oyster sauce, chicken broth, cornstarch, sesame oil, and Shaoxing wine. Set aside.
- Stir fry beef, chicken, and shrimp separately. Set cooked proteins aside.
- Stir fry onion, garlic, and veggies until crisp-tender.
- Combine cooked proteins, veggies, and sauce. Stir until sauce thickens and coats everything.
- Spoon over rice or noodles. Garnish with sesame seeds or green onions.
