Happy Family Recipe

Cut chicken into 1-inch pieces. Pat shrimp dry. Cube pressed tofu and set aside. Wash and prepare all vegetables: trim broccoli into bite-size florets, halve carrots lengthwise, remove strings from snap peas if needed, slice bell pepper and mushrooms, slice green onions, mince ginger and garlic.

Prepare rice according to package directions so it's ready when stir-fry is finished (about 20–30 minutes depending on rice).

In a medium bowl mix soy sauce, oyster sauce, hoisin, rice vinegar, sesame oil, chicken or vegetable stock, and sugar or honey until smooth. Stir in red pepper flakes if using.

Reserve 1 tablespoon of the sauce for marinating the chicken and shrimp. Add the cornstarch to the remaining sauce and whisk until combined. In a separate small bowl, mix 1 tablespoon water with 1 teaspoon cornstarch to make a slurry; set aside.

Toss the chicken pieces with the reserved tablespoon of sauce and let sit for 5–10 minutes while you heat the pan. Lightly toss shrimp with a pinch of salt and pepper; do not marinate too long to avoid texture change. If using tofu, toss cubes with a tiny pinch of salt and 1 teaspoon oil to reduce sticking.

Brown Chicken

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. Add marinated chicken in a single layer and stir-fry until golden and cooked through, about 4–6 minutes depending on size. Remove chicken to a plate and keep warm.

Cook Shrimp & Tofu

Add another 1/2 tablespoon oil to the pan. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside with chicken. If using tofu, add remaining 1/2 tablespoon oil and pan-fry tofu cubes briefly until lightly golden on several sides, about 3–4 minutes total. Remove and set aside.

Return the wok to high heat and add remaining 1/2 tablespoon oil. Add minced ginger and garlic; stir-fry 15–30 seconds until fragrant but not burned.

Add carrots and broccoli first and stir-fry 2–3 minutes. Then add mushrooms and bell pepper and stir-fry 1–2 minutes. Finally add snap peas and cook another 1 minute — vegetables should be bright and crisp-tender.

Return chicken, shrimp, and tofu to the wok with the vegetables. Pour the prepared sauce (with cornstarch) over everything and toss to combine. Cook, stirring constantly, 1–2 minutes until sauce begins to thicken.

Stir the reserved cornstarch slurry (1 tsp cornstarch + 1 tbsp water) again to recombine and add to the pan if you prefer a slightly thicker glaze. Cook another 30–60 seconds until glossy and coating the ingredients.

Taste and adjust seasoning with a splash of soy sauce or a pinch of salt, and a squeeze of lime if desired. Stir in sliced green onions and sesame oil (if additional) and remove from heat.

Divide steamed rice among 4 bowls or plates. Spoon the Happy Family stir-fry over the rice, sprinkle with toasted sesame seeds and chopped cilantro or parsley, and serve with lime wedges on the side.

Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or stock to refresh the sauce and vegetables.