Monday, 12 August 2013

(Jamie Oliver's) Sticky Chicken & Asian Watermelon Salad

IMG_3952OMG guys. I know I say this all the time but we actually just made the best meal ever. EVER. The flavour combinations were so weird on paper (I mean watermelon with cilantro?), we almost didn't make it. But we did, and it was amazing. This recipe was from Jamie Oliver's 15 Minute Meals show, so you know that a regular person would be able to cook it for sure, in under 30 minutes. I know the salad especially sounds a bit eccentric, but it's definitely my go to salad from now on. Just try it, and you'll be surprised :) 

Sticky Chicken & Asian Watermelon Salad slightly adapted from here


  • 6 chicken thighs

  • 2 cups cooked vermicelli rice noodles (you can use any skinny noodles really)

  • 1 tbsp sesame oil

  • 4 tbsp Chinese 5 spice

  • 1/3 cup sweet chili sauce

  • 4 tbsp sesame seeds

  • 2 cups chopped watermelon

  • 1/3 cup chopped cilantro and mint

  • 4 small radishes chunked

  • 4 large romaine leafs chopped


  • 2 green onions

  • 1/4 cup cilantro

  • thumbsize piece of ginger

  • clove of garlic peeled

  • 1 tbsp fish sauce (find it in the Asian section)

  • 1/2 small red chili

  • 1 tbsp sesame oil

  • 2 tbsp soy sauce

  • juice of 2 limes

Make It!

  1. Make the salad dressing first. Just throw all the ingredients for it into the blender and, well, blend it.

  2. Lay your chicken on a plate and sprinkle the 5 spice on both sides of the chicken. Heat up some olive oil on medium heat in a pan and put the chicken in there, flipping them every few minutes or so.

  3. In another pan heat up the sesame oil. Once it's hot, throw in half of the rice noodles and fry them up until they're nice and crispy. Set aside.

  4. Once the chicken is almost cooked all the way through, pour the sweet chili sauce over it and give it a good stir, making sure everything gets nice and coated. Then sprinkle your sesame seeds over it. Once the chicken is cooked and the sauce has gotten all sticky pour it on a serving plate.

  5. Make the salad by combing the cooked rice noodles, lettuce, watermelon, cilantro, mint, and radishes. Top it with the crunchy noodles and pour over the dressing.


You can probably tell from the photo quality that I couldn't wait very long to eat this.



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