5 April 2014

Recipe | Sticky Kicking Chicken

I so wish I could take the credit for this absolute masterpiece of a meal but I can't, it is the brainchild of the genius that is Jamie Oliver. I first came across his recipe books in Australia as my aunt is a huge fan and we made this for dinner one night and it is absolutely divine.

It's light and crisp enough to work as dinner on a warm day but it's comforting enough to make a substantial winter meal too.

You will need
  • Blender or liquidiser 
  • Large saucepan or bowl
  • Large frying pan
  • Medium frying pan
  • Rolling pin
Ingredients - Salad

  • 200g thin rice noodles
  • 800g watermelon
  • 2 gem lettuces 
  • Radishes
  • Handful of fresh mint
  • Handful of fresh coriander 
  • Sesame oil
Ingredients - Chicken
  • 6 to 8 skinless, boneless chicken breasts or thighs
  • 1 tablespoon Chinese Five Spice
  • Olive Oil
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon sesame seeds
  • Salt
  • Pepper
Ingredients - Dressing
  • 2 tablespoon low-salt soy sauce
  • 1 tablespoon fish sauce
  • Half a small fresh red chilli
  • Half a thumb sized piece of ginger
  • 2 spring onions
  • 2 limes
  • 1 clove of garlic


1. In a bowl or large saucepan, fully submerge your noodles in boiling water.

2. On a large sheet of greaseproof paper, toss your chicken with your salt, pepper and Chinese Five Spice. I coated the greaseproof paper with a light dusting of salt, pepper and Five Spice to coat the bottom of the chicken before adding some to the top.

3. Place another layer of greaseproof paper over your chicken and using a rolling pin, hit the chicken until you flatten it to approximately 1.5cm thick. This is a particularly enjoyable step if you've had a bad day. 

4. Heat one tablespoon of olive oil in your large frying pan and add your flattened chicken, turn after 3 to 4 minutes until the chicken is cooked through and nicely charred. 

5. Drain your noodles off and toss with one tablespoon of sesame oil. Place one half of the noodles onto a serving platter or bowl and the other half in the medium frying pan on low heat, tossing regularly. 

6. Chop your watermelon into chunks and add to the serving noodles, trim your gem lettuces and scatter over the noodle and watermelon, chop and scatter your radishes over everything. Finally, chop the leafy half of your mint and coriander and add to the salad.

7. Place the coriander stalks into your blender along with the low-salt soy sauce, fish sauce, peeled ginger, chopped spring onions, chilli, a tablespoon of sesame oil, a dash of water and the juice of your limes. Crush your garlic and add before whizzing into a dressing.

8. Drain excess fat from your chicken pan, drizzle the chicken with the sweet chilli sauce and toss with the sesame seeds until coated. Chop the chicken into thin slices and place on a serving platter.

9. Pour your dressing over your salad and using your fingers, toss until well coated. Remove your noodles from the frying pan and sprinkle over the top.

10. Pile your plates high and enjoy!

I really hope you love this recipe as much as I do. At first I was a little nervous about adding the watermelon but it really makes the salad special. It's a delicious fresh crunch against the spicy chicken and the crisp salad.

I'd love to know how you get on with this if you make it. Are you a Jamie Oliver cookbook fan too? Which recipes are your favourites?

Vicky x

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