Sceshwaan, Lemon and Garlic Marinated Chicken

  • 800g Chicken breast meat
  • 1 Packet of egg noodles
  • 1 table spoon Mazina / corn flour
  • 80ml Plum sauce
  • 5 Cloves of garlic
  • 50g Ginger sliced
  • 2 red onions
  • 1 Lemon juiced and zested
  • 1 tbs. Sceshwaan peppercorns
  • 30 fresh coriander
  • 2 tbs. light soy
  • 200ml oil vegetable, as needed for frying
  • Fresh Coriander to garnish


  • Heat the oil in a wok. Place the egg noodles in boiling water for 3 min.
  • Chop the onion ginger and garlic
  • Slice the chicken into strips and dust in the mazina and ground Sceshwaan pepper.
  • Add the oil to the hot wok and stir-fry the chicken till lightly browned and remove from the pan.
  • Drain the oil from the chicken and place it back in the wok.
  • When the oil is heated again add the onions and ginger and quickly fry for around 2 min on a high heat.
  • Add the garlic and fry for 30 seconds before adding the noodles, plum sauce and light soy sauce.
  • Add the chicken back in the wok and after a minute of frying the mazina will cook out and absorb the excess liquid turning it into a nice slightly thicker sauce to properly coat the dish.
  • Finish by adding the lemon zest and juice and finish with freshly chopped coriander and red onion to serve

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