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Meat, Africa and overseas

Mauritian chicken chop suey with rice

Mauritian chicken chop suey is a stir fry of chicken, shrimp and crisp vegetables served over rice, for 4 people in 35 minutes, easy difficulty, at €3.40 per person. The key to success is cooking the vegetables over high heat without letting them soften, and adding the shrimp last so they stay tender.

Tonight we're working the pan Mauritian style with a chicken and shrimp chop suey, nice and crisp, served over rice.

Mauritian chicken chop suey with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

Mauritian chicken chop suey brings together tender chicken, soft shrimp and vegetables that still snap when you bite into them, all tied together by a soy and oyster sauce that coats everything without drowning it. Once the vegetables are chopped, this dish comes together fast, letting you taste the generous, fragrant flavors of Mauritian cooking in minutes rather than hours.

This is the kind of recipe that saves a busy weeknight, but it also works well for guests curious to try something different. Kids like the bright colors and the rice soaking up the sauce, while adults appreciate the balance between crisp vegetables and tender chicken and shrimp. Mon Chou reaches for it whenever there are mixed vegetables left in the fridge.

The ingredients

4 people

Butcher

  • Chicken breasts 400 g

Frozen foods

  • Peeled shrimp 250 g

Pantry

  • Riceoften in the pantry 280 g
  • Soy sauce 3 tbsp
  • Oyster sauce 2 tbsp
  • Cornstarchoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Red bell pepper 1
  • Chinese cabbage 0.5
  • Onion 1
  • Garlic 2 cloves

Allergens Shellfish, Soy, Gluten, Mollusks

The step by step recipe

  1. Cook the rice in a large pot of salted water, then drain it. 11 min

    Put it back in the covered pot, it stays warm and moist until serving time.

  2. Cut the chicken into thin strips and stir fry it over high heat in the oil, then set it aside. 5 min

    Chicken sears faster when it's dry, pat it with a paper towel first.

  3. In the same pan, cook the onion, garlic, carrots cut into thin sticks, and the bell pepper. 5 min

    Keep the carrots very thin, they need to cook through without losing their crunch.

  4. Add the shredded cabbage, soy sauce and oyster sauce, then cook while stirring. 3 min

    Dissolve the cornstarch in two tablespoons of cold water before adding it, otherwise it will form lumps.

  5. Add the chicken back in, toss in the shrimp and cook until they turn pink, then serve over the rice. 3 min

    If your shrimp are frozen, thaw them ahead of time and pat them dry so they don't release water.

Our tips to get it right

  • Chop all the vegetables and chicken before you turn on the heat, this dish cooks fast and you won't have time to prep once the pan is hot.
  • Use a wide skillet or a wok, the ingredients need room to stir fry rather than steam in their own juices.
  • Taste before adding more salt, soy sauce and oyster sauce already bring plenty of it.

The variations

  • Swap the shrimp for thin strips of pork or firm tofu to change up the protein without changing the technique.
  • For a vegetarian version, skip the chicken and shrimp, double the vegetables, and replace the oyster sauce with extra soy sauce.
  • For kids in a hurry, serve the same mix over Chinese noodles instead of rice, it's a nice change that works just as well.

What to serve it with

  • A bowl of clear broth to start
  • Vinegared cucumber slices
  • A light green tea

Storage

Chop suey keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze especially well since the vegetables lose their crispness once thawed. Reheat it in a hot skillet for a few minutes rather than in the microwave, so it doesn't turn soft.

Questions about this dish

Can you prep chop suey ahead of time?

You can chop all the vegetables and the chicken the day before and keep them in the fridge. Cook everything at the last minute though, since cooked vegetables lose their crunch if they sit.

What's the difference between chop suey and chow mein?

Chop suey is a stir fried mix of meat and vegetables served over rice, while chow mein is served over fried noodles. Both use the same high heat stir fry technique.

Can you replace the oyster sauce?

Yes, you can swap it for an extra tablespoon of soy sauce mixed with a pinch of sugar. The flavor will be slightly less rounded but the dish still works well.

How do you keep the vegetables crisp?

Cut them thin and cook them over high heat uncovered, stirring often instead of letting them simmer. The trick is not overcooking them, a few minutes is all they need.

How long does it take to make a Mauritian chicken chop suey with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Mauritian chicken chop suey with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mauritian chicken chop suey with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, soy, gluten, mollusks. Always check the labels of the products you buy.

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